The raved about Gluten Free Banana Pancakes Recipe just became healthier and even more flavorful! This gluten free cinnamon banana buckwheat pancakes recipe makes a delicious breakfast that everyone, including gluten-eaters, will gobble up. Buckwheat flour is optional.
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Gluten Free Cinnamon Banana Buckwheat Pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Makes 9 pancakes
Some wonderful twists on traditional banana pancakes, using half buckwheat flour and adding cinnamon. Can you see, "Yes please!"
Ingredients:
1/2 cup white or brown rice flour
1/2 cup buckwheat flour (or more rice flour)
2 teaspoons gluten-free baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 ripe bananas
1 large egg, beaten, at room temperature
1 cup milk of your choosing
1 tablespoon neutral-flavored oil, for frying
Fresh fruit, for garnish
Instructions:
Whisk together rice flour, buckwheat flour, baking powder, cinnamon, and salt; set aside.
In a separate, medium-sized bowl, mash the bananas;. Whisk in the egg and milk.
Fold in the flour mixture. The batter will be a little lumpy.
Preheat a lightly oiled skillet or griddle 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 heated pure/gluten-free maple syrup with a little cinnamon in it or a little cinnamon stirred into some yogurt.
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 longterm freezing.