Gluten Free Banana Pancakes

No one ever suspects these pancakes to be gluten-free. These pancakes are so good, you may want to double or triple the recipe to store some in the freezer for fast breakfasts during the week.

The Story Behind the Making of the Recipe:

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! They rock!

Gluten-Free Banana Pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 2-3

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

Ingredients:

1 cup white or brown rice flour
2 teaspoons gluten-free baking powder
1/4 teaspoon salt
2 ripe bananas
1 large egg, beaten, at room temperature
1 cup milk of your choosing (see above link for almond milk recipe)
1 tablespoon neutral-flavored oil, for frying
Fresh fruit, for garnish

Instructions:

Whisk together flour, baking powder, and salt. Set aside.
In a separate, medium-sized bowl, mash bananas; whisk in egg and milk.
Fold in flour mixture. The batter will be a little lumpy.
Preheat a lightly oiled griddle, skillet, or frying pan over medium-high heat. Pour 1/4 cup batter for each pancake. Cook until pancakes are golden brown on both sides.
Garnish with sliced bananas or other fruit, if desired. Serve with pure/gluten-free maple syrup. Cover and refrigerate any leftovers. To reheat, microwave on low. You can also freeze them in a single layer. Then stack them in a resealable storage bag for freezing.

Tips

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

Be sure to use bananas that have black spots on them. It doesn’t matter if there are a few spots or many.

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View Comments

Jennifer says:

July 12, 2013 at 2:04 pm

how ripe should the bananas be carla?
- Gluten Free Recipes says:
  
  July 12, 2013 at 2:12 pm
  
  Jennifer,
  
  I often used overly ripe bananas. However, I have used ones that had just ripened, but you have to really mash them for awhile to develop the juices. If your bananas are not ripe enough, just add a bit of sugar. The riper they are, the more banana flavor you will taste.
  
  Enjoy!
  Carla
Vanessa says:

September 21, 2012 at 3:10 pm

Is there a substitute I could use for the egg? Thanks!
- Gluten Free Recipes says:
  
  September 21, 2012 at 3:16 pm
  
  Vanessa,
  
  Many people who are egg intolerant use Egg Replacer. A popular gluten-free brand is made by Ener-G. I have read over and over again, that it works well to replace up to eggs in a recipe.
  
  Carla
ashley ell says:

September 2, 2012 at 10:26 am

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.
- Gluten Free Recipes says:
  
  September 3, 2012 at 12:01 pm
  
  I love Authentic Foods Perfect Flour Blend! It thickens gravy better than starches. I'm so glad you enjoyed the recipe, Ashley.
  
  Carla