In my quest to cook more gluten-free meals (and use up some extremely ripe bananas), I made delicious cinnamon banana almond pancakes this morning. I topped them with Jersey Blueberry Jam and boy were they jammin’! This recipe yields 10 pancakes.
- 2 cups gluten-free flour
- 3 cups water
- 3 ripe bananas
- 1 cup sliced almonds
- 1 Tbsp. ground cinnamon
- Mash the bananas and set aside.
- In a medium-sized mixing bowl combine the flour, water and cinnamon. Mix well.
- Add the mashed bananas & mix well.
- Add the almonds and mix well.
Ladle out on to a hot griddle, cook, flip, cook, enjoy!