Gluten Free Banana Pancake Bake (Print Version)
# Ingredients:
→ Pancake Base
01 -
2 ripe bananas
02 -
1 cup oats
03 -
4 eggs
04 -
2/3 cup (5.3 oz) greek yogurt
05 -
1/4 cup milk
06 -
1/4 cup monk fruit sweetener
07 -
2 tsp vanilla extract
08 -
1 tsp cinnamon
09 -
1 tsp baking powder
→ Topping
10 -
1/4 cup chocolate chips (partially chopped for filling, remainder for topping)
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Add oats, eggs, yogurt, milk, monk fruit sweetener, vanilla, cinnamon, and baking powder to a blender. Blend until smooth and fully combined.
03 -
Spray a 9x9 inch (23x23 cm) baking dish thoroughly 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 turn golden brown.
05 -
Allow to cool slightly before slicing into portions and serving.
# Notes:
01 -
For best results, use overripe bananas with brown spots for natural sweetness and easier blending.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.