Directions
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
- 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.
- Prepare the pan:
Heat a pan and add 1 tbsp olive oil. - 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.
- 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!
