These gluten-free banana pancakes are made with whole grains. The combination of banana and whole grains make for a hearty breakfast that somehow manages not to be too heavy.
Gluten-Free Banana Pancakes
Last week I faced a bit of a culinary quandary: to make banana pancakes or not to make banana pancakes. In the pro-banana pancake column: two super ripe bananas on my kitchen counter and my love of any type of banana baked good. In the con column: my husband dislikes banana baked goods as much as I love them.
Reasoning that the bananas needed to be used ASAP, the pancakes won. I mashed them with some brown sugar and allowed the mixture to sit for a few minutes, the same way I handle batter for banana bread. Instead of my standard pancake flour mixture, I whisked together some brown rice flour and sweet rice flour. Since bananas add body to baked goods, I skipped the cornstarch. The batter smelled good…to me at least.
My husband wandered up, coffee cup in hand, and asked, “Did you put bananas in the batter?” I wanted to lie. Badly. There were only two bananas! Maybe he wouldn’t notice? Thanks to my food allergies, I’m totally unable to lie to someone about what’s in food they’re about to eat. (And, you know, feelings of general decency, etc.) I admitted that, yes, bananas somehow fell into the batter. His response: “I think I’ll have eggs.”
I made myself a batch, threw a few chocolate chips in one of the pancakes, flipped it, and offered Greg a bite. To humor me, he took one. And then another. Then he wandered over to the stovetop and cooked himself a batch. I might have done a little happy dance in my chair.
Gluten-Free Banana Pancakes
- For the Pancakes
- 2 large ripe bananas
- 1/4 cup dark brown sugar (1 3/4 ounces; 50 grams)
- 1 cup brown rice flour (4 ounces; 113 grams)
- 1/2 cup sweet rice flour (2 ounces; 57 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 cup milk (8 ounces; 226 grams)
- 2 large eggs (about 4 ounces; 100 grams out of shell)
- 1/4 cup vegetable oil or melted butter (1 3/4 ounces; 50 grams)
- 1 teaspoon vanilla extract
For Serving, optional
- maple syrup or golden syrup
- sliced bananas
- 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.