3-Ingredient Gluten-Free Pancakes: Quick, Easy & Delicious

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3-Ingredient Gluten-Free Pancakes: Quick, Easy & Delicious

Don’t have much experience in the kitchen but want a delicious breakfast or dessert in minutes? These gluten-free pancakes are your perfect solution!

Quick, easy, and versatile, they can stay fresh in the fridge for a few days while keeping their flavor and texture.

Ingredients

• 65 g rolled oats (1 cup)
• 1 ripe banana
• 1 egg
• A few drops of vanilla extract
• 1 tbsp olive oil (for the pan)
• Toasted nuts for sprinkling (pistachios)
• 100 g protein cocoa cream

Preparation

1. Blend the ingredients:
   Add oats, banana, egg, and vanilla to a blender. Blend for about 2 minutes until smooth.

   Tip: For a more rustic look, blend less or just a few pulses.

2. Prepare the pan:
   Heat a pan and add 1 tbsp olive oil.
3. Cook the pancakes:
   • Pour a small amount of batter into the pan to avoid big, fragile pancakes.
   • Bake on medium heat for 2 minutes per side, until golden and cooked inside.
4. Serve and decorate:
   • Place pancakes on a plate.
   • Add a dollop of protein cocoa cream in the middle.
   • Sprinkle with toasted pistachios.

 Tips & Tricks:

• Keep the pancakes small for easy flipping and perfect texture.
• Store leftovers in the fridge for a few days; they stay moist and flavorful.
• Customize with berries, honey, or nut butter for extra flavor!

 Enjoy a quick, healthy, and indulgent treat anytime—breakfast, dessert, or snack!