Gluten Free Banana Pancake Bake
A delightful, easy-to-make dish that brings the warm, comforting essence of traditional pancakes into a baked form, perfect for a quick, nutritious breakfast.
Ingredients
Main Ingredients
- 2 pieces ripe bananas Use overripe bananas for enhanced sweetness.
- 1 cup oats Provides a chewy bite.
- 4 pieces eggs Adds richness and binds ingredients together.
- 2/3 cup Greek yogurt Contributes tangy creaminess.
- 1/4 cup milk Helps create a tender consistency.
- 1/4 cup monk fruit sweetener Low-calorie sweetening alternative.
- 2 tsp vanilla extract Infuses the bake with fragrant warmth.
- 1 tsp cinnamon Adds cozy spice.
- 1 tsp baking powder Helps the bake rise.
- 1/4 cup chocolate chips Add for pockets of chocolatey joy.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a blender, combine oats, eggs, Greek yogurt, milk, monk fruit sweetener, vanilla extract, cinnamon, and baking powder. Blend until smooth.
- Spray a 9x9 baking dish with cooking spray.
- Pour the batter into the dish and sprinkle the top with chocolate chips.
Baking
- Bake in the preheated oven for about 30-35 minutes or until solid and edges are golden brown.
- Allow to cool for a few minutes before slicing.
Notes
This dish can be served with a drizzle of honey or maple syrup, fresh berries, or Greek yogurt. Avoid slicing too soon to prevent crumbling.