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.
Course
pancakes
Prep Time15minutes
Cook Time5minutes
Total Time20minutes
Servings4
AuthorGlutenFreeBaking.com
Ingredients
For the Pancakes
2largeripe bananas
1/4cupdark brown sugar(1 3/4 ounces; 50 grams)
1cupbrown rice flour(4 ounces; 113 grams)
1/2cupsweet rice flour(2 ounces; 57 grams)
1tablespoonbaking powder
1/2teaspoonsalt
1/4teaspoonxanthan gum
1cupmilk(8 ounces; 226 grams)
2large eggs(about 4 ounces; 100 grams out of shell)
1/4cupvegetable oil or melted butter(1 3/4 ounces; 50 grams)
1teaspoonvanilla extract
For Serving, optional
maple syrup or golden syrup
butter
sliced bananas
blueberries
chocolate chips
chopped nuts
Instructions
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.