Gluten Free Banana Pancakes

My father is visiting us and I wanted to make a special breakfast for him. I made him banana pancakes the other day and had a craving for them myself. So, I whipped up a gluten-free banana pancake recipe. I used a similar recipe, which I had already altered, leaving out the refined sugar; substituted cow’s milk for a little bit more raw almond milk; used homemade gluten-free baking powder; substituted the vegetable oil for grape seed oil; and used sea salt instead of regular salt for healthier gluten-free pancakes! 

Gluten-Free Banana Pancakes

Rating: 51

Yield: Serves 2-3

A dairy-free, gluten free pancake recipe using no starch or gums, making it a healthier choice.

Ingredients:

  • 1 cup rice flour
  • 2 teaspoons gluten free baking powder
  • 1/4 teaspoon sea salt
  • 1 egg, beaten
  • 1 cup raw almond milk or other dairy-free milk
  • 1 Tablespoon grape seed oil (or the oil of your choice)
  • 2 ripe bananas, mashed

Instructions:

  1. Whisk together flour, baking powder and salt.
  2. In a separate bowl, mash bananas.
  3. Whisk egg, milk and oil with bananas.
  4. Stir flour mixture into banana mixture (batter will be a little lumpy).
  5. Heat a lightly oiled griddle, skillet or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake.
  6. Cook until pancakes are golden brown on both sides.
  7. Refrigerate any left-overs.

Tips

Consider topping with 100% organic maple syrup such as the Trader Joe's brand.

http://glutenfreerecipebox.com/banana-pancakes/

This entry was posted in Casein-Free, Corn-Free, Easy, Gluten Free Breakfast, Gluten Free Pancakes, Kids, Low-Fat, Low-Sodium, Recipes, Refined Sugar-Free, Soy-Free, Sugar-Free, Yeast-Free. Bookmark this blog post.

4 Responses to Gluten Free Banana Pancakes

  1. Vanessa says:

    Is there a substitute I could use for the egg? Thanks!

  2. ashley ell says:

    This is the first pancake (aside from Detoxonista’s carrot cake oven pancakes) that I’ve made in months because mine are usually too runny. These were perfection! I used Authentic Foods sorghum flour in place of rice and used organic cow milk. Will certainly make these again, ty! I’m gonna try freezing some too.

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