Gluten Free Banana Pancake Bake (Printable Version)
A hearty breakfast bake that tastes like banana pancakes but requires no flipping - just blend, pour and bake!
# Ingredients:
→ Main Ingredients
01 -
2 ripe bananas
02 -
1 cup oats
03 -
4 eggs
04 -
2/3 cup Greek yogurt (5.3 oz container)
05 -
1/4 cup milk
06 -
1/4 cup monk fruit sweetener
07 -
2 tsp vanilla extract
08 -
1 tsp ground cinnamon
09 -
1 tsp baking powder
10 -
1/4 cup chocolate chips (mixture for inside and topping)
# Steps:
01 -
Preheat oven to 350°F (175°C).
02 -
Combine oats, eggs, Greek yogurt, milk, monk fruit sweetener, vanilla, cinnamon, and baking powder in a blender and blend until completely smooth.
03 -
Thoroughly spray a 9x9 baking dish with cooking spray. Pour the batter into the prepared dish and sprinkle chocolate chips evenly across the top.
04 -
Bake at 350°F (175°C) for 30-35 minutes, until the center is set and edges develop a golden brown color.
05 -
Allow to cool slightly before slicing into portions and serving.
# Notes:
01 -
This is a no-flip alternative to traditional pancakes
02 -
Certified gluten-free oats can be used for those with celiac disease