Gluten-Free Banana Pancakes with Peanut Butter Caramel Sauce

 

Gluten-Free Banana Pancakes with Peanut Butter Caramel Sauce 

4 servings (2-3 pancakes each) 

 
 

Ingredients: Pancakes: 

• 1 1/2 cups gluten-free all-purpose flour 

• 2 teaspoons baking powder 

• 1/2 teaspoon cinnamon 

• 1/4 teaspoon salt 

• 1 1/4 cups almond milk (or any non-dairy milk) 

• 1 large ripe banana, mashed 

• 1 large egg (or flax egg for a vegan option) 

• 2 tablespoons coconut oil, melted (plus extra for cooking) 

• 1 tablespoon honey or maple syrup 

• 1 teaspoon pure vanilla extract 
   

Peanut Butter Caramel Sauce: 

• 1/2 cup pure maple syrup 

• 1/4 cup brown sugar, packed 

• 1/4 cup unsalted butter (or vegan butter substitute) 

• 1/4 cup heavy cream (or coconut cream for a vegan option) 

• 1/2 cup creamy peanut butter 

• 1/2 teaspoon pure vanilla extract 

• Pinch of salt 
   

Instructions: 

 
 

For the pancakes: 

 
 

1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, cinnamon, and salt, set aside. 
2. In a separate mixing bowl, combine the mashed banana, almond milk, egg, melted coconut oil, honey or maple syrup, and vanilla extract. Mix well to combine. 
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough pancakes. 
4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with coconut oil. 
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges appears slightly cooked, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes or until golden brown. Repeat with the remaining batter. 

 
 

For the peanut butter caramel sauce: 

1. In a small saucepan, combine the maple syrup, brown sugar, and butter. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture starts to bubble. 
2. Reduce the heat to low and carefully stir in the heavy cream or coconut cream. Continue to cook, stirring frequently, for another 3-4 minutes, or until the sauce thickens slightly. 
3. Remove the saucepan from heat and stir in the creamy peanut butter, vanilla extract, and a pinch of salt. Mix well until smooth and fully combined. 

 
 

To serve, stack the pancakes and generously drizzle with the warm peanut butter caramel sauce. Enjoy!