The Morning Miracle: My Go-To Gluten-Free Banana Pancakes
Okay, quick backstory – I used to be a huge pancake fan. The classic, fluffy kind, dripping with syrup...you know the drill. But then, gluten and I decided to part ways, and my pancake dreams seemed to deflate. I went through a lot of trial and error – some pancake attempts were more akin to hockey pucks, others, well, let's just say they didn't make it off the griddle. The turning point came when I started focusing on simple, naturally gluten-free ingredients and experimented with the power of ripe bananas. And voila, these incredible pancakes were born! They're not just good "for gluten-free," they're plain delicious, period. Ready to get started?
Ingredients: What You'll Need
Don't worry, this isn't an overly complicated list, and you might already have most of these in your pantry!
- 1 ripe banana, mashed (the riper, the sweeter and easier they mash)
- 1 cup gluten-free all-purpose flour blend (I like one with a combination of rice flour, tapioca starch, and potato starch for a light texture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon granulated sugar (or maple syrup, if you're feeling fancy)
- 1 cup milk (dairy milk, almond milk, oat milk, any kind will work!)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted unsalted butter or coconut oil, plus more for greasing the pan/griddle
A note on flour: All gluten-free blends are not created equal, so you may need to experiment to find one you really love! For a lighter pancake, make sure your blend is mostly starch and white rice, not heavily bean based. If it's a little on the dense side, a couple tablespoons extra of your milk can help with texture!
Step-by-Step: Bringing These Pancakes to Life
Here comes the fun part! This recipe is really straightforward, and it's perfect for those hurried weekday mornings, as well as lazy weekend ones.
- Mashing the Banana: Start by mashing your ripe banana in a medium-sized bowl. I like using a fork until it is nice and smooth, but a potato masher works great too! We want most of it mashed but a few small chunks are okay.
- Dry Ingredients: In the same bowl, add your gluten-free flour blend, baking powder, baking soda, salt, and sugar. Whisk these dry ingredients together so that everything is well distributed.
- Wet Ingredients: Create a well in the center, and then add in the milk, egg, and vanilla extract, and the melted butter. Whisk the wet ingredients together lightly, and then pull the dry ingredients into the wet.
- Mix, Don't Overmix: Combine the wet and dry ingredients until just combined. Some small lumps are totally fine. Overmixing will toughen the pancakes, so be gentle!
- Heat the Griddle/Pan: Place your griddle or non-stick pan over medium heat. Add a little pat of butter or a drizzle of coconut oil to grease the cooking surface, then wipe with a paper towel.
- Pour the Batter: Once the pan is heated up use around 1/4 cup per pancake. Be mindful of not overcrowding the pan, spacing them adequately for even cooking.
- Flip with Care: When little bubbles begin to appear on the surface and the edges start to set, it's time to flip. Slide your spatula gently underneath each pancake and flip with confidence. The second side cooks much faster, usually around 1-2 minutes.
- Serve Immediately: Transfer the cooked pancakes to a plate and serve immediately. Add your favorite toppings while they're hot - think butter, maple syrup, fresh fruit, nuts, chocolate chips – the possibilities are endless!
Tips and Tricks: Taking Your Pancakes to the Next Level
Want to customize your pancakes and make them your own? Here are few of my favorite tips:
- Spice It Up: Add a dash of cinnamon or nutmeg to the batter for a warmer flavor profile.
- Nutty Goodness: Stir in a tablespoon of chopped walnuts or pecans to the batter for some extra texture and flavor.
- Chocolate Lover's Dream: Add in a handful of chocolate chips – either mini or regular – before cooking for a delightful melty surprise.
- Berry Delicious: Fold some fresh or frozen blueberries, raspberries, or sliced strawberries into the batter. The fruit will burst with flavor while cooking!
- Make it Vegan: Swap out the egg for a flax egg (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water, let it sit for 5 minutes) and use non-dairy milk for a delicious, vegan-friendly version.
- Make it ahead of time: These pancakes save wonderfully. Make them on the weekend and eat throughout the week! I have a great airtight container for keeping them here.
- For Extra Fluff: For extra lift, add an additional tablespoon of gluten free baking powder, and use bubbly water instead of milk!
The Recipe Card (Quick Glance)
Okay, ready for the cliff notes version? Here's the recipe at a glance:
Fluffy Gluten-Free Banana Pancakes
Prep time: 5 minutes
Cook time: 15 minutes
Serves: 2-3
Ingredients:
- 1 ripe banana, mashed
- 1 cup gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted unsalted butter or coconut oil, plus more for greasing the pan
Instructions:
- Mash banana in medium bowl.
- Whisk together dry ingredients in same bowl.
- Make a well in the center, add wet ingredients, and mix until just combined.
- Heat a buttered griddle over medium heat.
- Pour 1/4 cup of batter onto hot griddle.
- Cook until bubbles appear, flip and cook for an additional 1 to 2 minutes.
- Serve immediately with your favorite toppings!
Product Recommendations: Some Tools of The Trade
- Ready to get serious about your gluten-free pancake making? A high-quality non-stick griddle can make all the difference for even cooking and easy flipping, helping you to have the best result!
- For a consistent mix, while you certainly don't need one for this recipe; a hand held electric mixer can be a great tool if you bake a lot, especially when making sure not to over mix!
Alright, there you have it – my go-to gluten-free banana pancake recipe! Try these out and let me know what you think! Honestly, I hope that this becomes your perfect gluten-free breakfast, too. Happy cooking, my friends, and have a wonderful morning!
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