Gluten-Free Banana Pancakes Recipe

Name: Gluten-Free Banana Pancakes Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 large ripe bananas; 1/4 cup dark brown sugar; 1 cup (about 4 ounces) brown rice flour; 1/2 cup (about 2 ounces) sweet rice flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 1 cup milk, plus more if needed; 2 large eggs; 1/4 cup vegetable oil or melted butter; 1 teaspoon vanilla extract; maple syrup or golden syrup; butter; sliced bananas; blueberries; chocolate chips; chopped nuts

Light and fluffy, these pancakes are great on their own. However, sliced bananas, blueberries, chocolate chips, and chopped nuts also pair well with the pancakes.

Note: If desired, replace the sorghum and quinoa flour for the brown rice flour called for in the recipe. You can also add up to two tablespoons of ground flax meal for an additional nutty flavor.

Gluten-Free Banana Pancakes Recipe

Prep 5 mins

Cook 15 mins

Active About 30 mins

Resting Time 10 mins

Total 30 mins

Serves 4 servings

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2 large ripe bananas
1/4 cup dark brown sugar
1 cup (about 4 ounces) brown rice flour
1/2 cup (about 2 ounces) sweet rice flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 cup milk, plus more if needed
2 large eggs
1/4 cup vegetable oil or melted butter
1 teaspoon vanilla extract

For Serving (if desired):

Maple syrup or golden syrup
Butter
Sliced bananas
Blueberries
Chocolate chips
Chopped nuts

In small bowl, mash together bananas and sugar with a fork. Allow to stand for ten minutes. In a medium bowl, whisk together brown rice flour, sweet rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, vegetable oil, vanilla extract, and banana mixture. Stir until batter forms. If batter is thick, add an additional tablespoon of milk.
Lightly oil a flat griddle pan. Heat griddle over medium-high heat until hot but not smoking. Pour batter onto griddle into rounds approximately 1/4 cup each. Cook until bubbles appear all over the surface of the pancake and begin to pop, approximately 3 minutes. (If desired, add a sprinkle of chocolate chips or blueberries to the cooking pancakes.) Flip pancakes and cook another 1 to 1 1/2 minutes.
Serve with butter, syrup, and, if desired, sliced bananas, blueberries, or a sprinkle of chopped nuts.

Special equipment

griddle pan

Nutrition Facts (per serving)
712	Calories
29g	Fat
104g	Carbs
14g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	712
% Daily Value*
Total Fat 29g	37%
Saturated Fat 8g	42%
Cholesterol 106mg	35%
Sodium 747mg	32%
Total Carbohydrate 104g	38%
Dietary Fiber 7g	24%
Total Sugars 38g
Protein 14g
Vitamin C 11mg	57%
Calcium 333mg	26%
Iron 4mg	21%
Potassium 770mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.