Since being diagnosed with Celiac Disease, I definitely can say that I miss going out to breakfast. I’m a girl who loved eating pancakes out. I always looked forward to the awesome creations and portions that restaurants would make, which is something I never took the time to do myself.
This weekend, I went to my local grocery store and picked up a box of gluten-free pancake mix and some bananas to start my cooking adventure. I decided to make cinnamon banana pancakes and I also used coconut oil in the mix instead of vegetable oil. To do so, I simply swapped it out in a 1:1 ratio. I personally LOVE coconut oil and I felt that it made these pancakes even more delicious.
I was in the mood for bananas with my pancakes, however feel free to choose any fruit that you would like when making this recipe. I did try apples the next day and let me tell you, that was amazing!
1 box gluten-free pancake mix
Cinnamon, to taste
Maple syrup (I used a sugar-free one)
- Follow box directions for pancake mix. Replace vegetable oil for coconut oil in directions. I also used unsweetened almond milk instead of regular milk.
- Cut bananas into desired width – thin or thick pieces are both good!
- Next, spray pan with Kelapo Coconut Oil Cooking Spray. Add pancake batter to pan and place banana pieces on top. Sprinkle with cinnamon.
- Repeat this for each pancake and set aside onto a plate.
- Now time to dig in! Grab as many pancakes as you’d like, cover with maple syrup and enjoy!
Like I said before, get creative with this recipe! You can add chocolate chips or nuts to this same recipe for even more flavor. The restaurant that I would get these at when I could eat out would put brown sugar into the mixture, so that’s another option. I wanted to keep things on the lighter side, which is why I only added bananas and cinnamon. Instead of butter, you can also top your pancakes off with a dollop of coconut oil – so good!