Gluten Free Pancake Recipe

Gluten Free Pancake Recipe

Gluten free banana buckwheat pancakes with zucchini are the perfect way to get fruit and vegetables in at breakfast time

Let’s put that bounty of summer zucchini your friend gave you to good use and give it its rightful place at breakfast time. The zucchini adds moisture and texture to the best gluten free pancakes.

INGREDIENTS: – bananas – egg whites – eggs – vanilla extract – almond flour – buckwheat flour – baking powder – cinnamon – sea salt – zucchini – coconut oil

Step 1: In a bowl mash the banana then add the wet ingredients.  Add dry and mix, and lastly, mix in the shredded zucchini.

STEP 2: Heat a skillet and add oil. Add batter and cook for 2-3 minutes. Flip, and cook another 2-3 minutes until fully cooked.  Repeat with all the remaining batter.

STEP 3: Serve with your favorite toppings – I like a drizzle of peanut butter on this gluten free pancake recipe!

The full recipe for gluten free pancake recipe, tips, and ingredient substitutions can be found on fitmamarealfood.com!

Click below for more healthy breakfast recipes!  All kid approved and easy to make nourishment to start the day!