Gluten Free Banana Pancake Bake
A delightful and wholesome baked treat that combines the flavors of fluffy pancakes with ripe bananas, Greek yogurt, and oats.
Ingredients
Main ingredients
- 2 ripe bananas 2 ripe bananas Must be fully ripe for maximum sweetness and flavor.
- 1 cup 1 cup oats Use certified gluten-free oats if needed.
- 4 eggs 4 eggs Provides richness and binds the ingredients.
- 2/3 cup 2/3 cup Greek yogurt A 5.3 oz container, adds creaminess and protein.
- 1/4 cup 1/4 cup milk Can substitute with plant-based milk for dairy-free option.
- 1/4 cup 1/4 cup monk fruit sweetener A healthy alternative to sugar.
- 2 tsp 2 tsp vanilla extract Adds depth of flavor.
- 1 tsp 1 tsp cinnamon Provides warm, aromatic flavor.
- 1 tsp 1 tsp baking powder Ensures a light and fluffy texture.
- 1/4 cup 1/4 cup chocolate chips Use a mix of chopped for inside and topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a blender, combine the oats, eggs, Greek yogurt, milk, monk fruit sweetener, vanilla extract, cinnamon, and baking powder. Blend until smooth and creamy.
- Spray a 9x9 baking dish with cooking spray. Pour the blended batter into the dish and smooth it out with a spatula.
- Sprinkle chocolate chips on top of the batter.
Baking
- Bake in the preheated oven for 30-35 minutes or until the edges are golden brown and the center is solid when gently pressed.
Serving
- Once baked, allow to cool for a few moments before slicing into squares and serving warm.
Notes
Serve with maple syrup, yogurt, or fresh berries. Great for breakfasts, brunches, or snacks.