My granddaughter was visiting and the need to be on the BRAT diet (bananas, rice, applesauce, and toast) arose. So, on short notice, I threw together a few ingredients to make some applesauce pancakes without any starch, just rice flour. Of course, I omitted gums as well. You can also make them with bananas. I just didn’t have any on hand. She loved them! Even my husband I had a shared a few. They are light and delicate, not to mention tasty.
Over the weekend at 6 am I was challenged with what to give my granddaughter, who I was anticipating spending the night, to eat for breakfast who had some digestive issues during the night. I would have loved to make some BRAT banana pancakes because they are so sweet, naturally, but I only had applesauce to work with.
Meanwhile, she gobbled them up. So, I guess I did good after all.
Allergen-Free Version
Use mashed bananas instead of applesauce to make this recipe allergen-free and add an additional 2 – 3 tablespoons of bananas to replace the egg.
Making BRAT Pancakes Without Any Fat
I did use a whole egg. If your child or loved one really needs a super strict BRAT diet, omit the egg yolk and just use the egg white. My granddaughter tolerated both the egg white and egg yolk. She didn’t have any digestive issues after she ate them.
This recipe is available to everyone.
Gluten Free BRAT Pancakes
Ingredients
- 1/3 cup brown rice flour
- 1 teaspoon gluten free baking powder Rumford or Featherweight for corn-free
- 4 ounces 1/2 cup unsweetened applesauce (or mashed bananas*)
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- Pure maple syrup optional
Instructions
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In a small bowl, whisk the rice flour and baking powder; set aside.
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In a separate bowl, a little larger, whisk together the applesauce, egg, and vanilla. Add the dry mixture and whisk together.
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Preheat a skillet over medium-high heat. Add oil and swirl around the pan. Lower the heat to medium and scoop 1/4-cup scoops of batter into the pan, 3 to 4 at a time. Fry until they puff up. Once they lift easily with a spatula. turn them over and fry until golden brown on the other side and they are not mushy when lightly pressed with the bottom of the spatula.
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Serve plain or with pure maple syrup (not sugary gluten free syrup).