Gluten-Free Banana Pancakes

Start your day the gluten-free way with these delightful banana pancakes! This recipe is a fantastic twist on a classic breakfast, offering a naturally sweet and satisfying start to your morning. Perfect for those avoiding gluten, these pancakes prove that you don't have to sacrifice taste or texture when following a gluten-free diet.

These pancakes are a staple in many gluten-free households, offering a versatile base that can be customized with your favorite toppings. Whether you're dealing with ripe bananas or simply craving a comforting breakfast, this recipe is a winner. With just a handful of simple ingredients, you can whip up a batch of fluffy, golden pancakes that will please everyone at the table. Plus, we'll share some essential tips for gluten-free baking, like the "spoon & level" method for measuring flour, ensuring your pancakes turn out perfect every time. Get ready to enjoy a stack of warm, delicious, and entirely gluten-free banana pancakes!

Okay, here are the rewritten instructions for the gluten-free banana pancake recipe, formatted as a "Be Gluten Free" blog post:

Instructions for Perfect Gluten-Free Banana Pancakes

Follow these simple steps for fluffy, delicious gluten-free banana pancakes every time!

Mash the Bananas: In a small bowl, mash the ripe bananas until they are smooth.
Whisk Wet Ingredients: In a large bowl, whisk together the egg (or egg replacer for a vegan option), granulated sugar, cinnamon, pure vanilla extract, and vegetable oil until well combined.
Combine Dry Ingredients: Add the gluten-free flour, gluten-free baking powder, and salt to the wet ingredients. Mix until everything is fully incorporated. Be sure your gluten-free flour blend contains xanthan gum. If it doesn't, you may need to add a small amount (usually 1/4 teaspoon) to prevent a crumbly texture. However, be cautious; too much xanthan gum can make your pancakes gummy!

Add Milk: Stir in the milk until the batter is smooth. If you prefer thinner pancakes, add 1 to 2 tablespoons of additional milk. For a dairy-free option, use unsweetened almond milk.
Fold in Bananas: Gently fold the mashed bananas into the batter using a spatula until just combined. Be careful not to overmix.
Cook the Pancakes: Heat a greased griddle or pan over medium heat (about 350°F if using an electric griddle). Grease your griddle or pan with gluten-free cooking spray. I like to use coconut oil spray. Scoop the batter using a 1/4 cup measuring cup for each pancake and pour onto the hot griddle.

Flip and Finish Cooking: Cook the pancakes until bubbles start to form on the surface and the edges look set. Flip the pancakes and cook until they are golden brown on the other side.
Serve and Enjoy: Top your pancakes with butter (or dairy-free alternative), syrup (make sure it's gluten-free; pure maple syrup is a great choice!), or your favorite toppings. Enjoy immediately!

Storage Instructions:

Leftovers: Store leftover pancakes in an airtight container in the refrigerator. Reheat them in the microwave.
Freezing: These pancakes freeze well. Let them cool completely, then place them in a single layer on a parchment-lined baking sheet. Flash freeze for about 10 minutes (this prevents them from sticking together). Once flash-frozen, transfer the pancakes to a freezer-safe bag or container. Reheat in the microwave.

Important Tips for Gluten-Free Banana Pancake Success:

Measure Flour Correctly: Use the "spoon and level" method to measure your gluten-free flour. Spoon the flour into your measuring cup, then level off the top with the back of a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in your recipe.
Choose the Right Flour: I recommend using a gluten-free all-purpose flour blend that contains xanthan gum. Not all gluten-free flours are created equal, so results may vary. This recipe is specifically formulated for a cup-for-cup all-purpose gluten-free blend and will not work with single-ingredient flours like almond flour, coconut flour, or oat flour.
Dairy-Free/Vegan Options: Use unsweetened almond milk for a dairy-free version. To make these pancakes vegan, substitute the egg with Bob's Red Mill Gluten-Free Egg Replacer.

Enjoy your gluten-free banana pancakes!

Gluten-Free Banana Pancakes: A Delicious Start to Your Day

Here at Be Gluten Free, we're all about making delicious and inclusive recipes. These gluten-free banana pancakes are a perfect example—easy to make, adaptable to various dietary needs, and incredibly satisfying.

Ingredients:

2 ripe bananas, mashed
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 large egg, Vegan option use Bob's Red Mill gluten-free egg replacer
1 teaspoon pure vanilla extract
1 cup all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1 tablespoon gluten-free baking powder
1/4 teaspoons salt
1/4 teaspoon ground cinnamon
3/4 cup milk, Dairy-free/vegan use unsweetened almond milk.

Nutrition Information (per pancake):

Calories: 178kcal
Carbohydrates: 23g
Protein: 6g
Fat: 8g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 1g
Cholesterol: 115mg
Sodium: 127mg
Potassium: 330mg
Fiber: 2g
Sugar: 8g
Vitamin A: 220IU
Vitamin C: 3mg
Calcium: 120mg
Iron: 1mg

Please note that the nutrition information is an approximation based on available data.

Gluten-Free Benefits & Dietary Considerations:

These banana pancakes are naturally gluten-free, making them a safe and delicious option for those with celiac disease or gluten sensitivities. Here's a closer look at the ingredients and potential substitutions:

Gluten-Free Flour: It is important to use a gluten-free all-purpose flour blend that contains xanthan gum. This ingredient is crucial for providing structure and preventing a crumbly texture in gluten-free baked goods. Always check the labels of your gluten-free flour blends. Different blends can produce varying results, so experimentation might be needed to find your favorite. Measuring gluten-free flour accurately is key. Use the "spoon and level" method: spoon the flour into the measuring cup and level off the top with a knife. Avoid scooping directly from the bag, as this can lead to using too much flour.
Dairy-Free Option: Easily made dairy-free by substituting the milk with unsweetened almond milk. Other dairy-free milk alternatives like soy, coconut, or rice milk can also be used.
Vegan Option: To make these pancakes vegan, replace the egg with Bob's Red Mill Gluten-Free Egg Replacer and use a dairy-free milk alternative.
Sugar: Feel free to substitute the granulated sugar with coconut sugar, maple syrup, or your preferred sweetener. Keep in mind that this may slightly alter the taste and texture.

Tips for Perfect Gluten-Free Banana Pancakes:

Batter Consistency: Adjust the amount of milk to achieve your desired pancake thickness. For thinner pancakes, add 1-2 tablespoons more milk.
Cooking Temperature: A griddle set to 350°F (175°C) works well. The batter should bubble slightly before flipping.
Freezing: These pancakes freeze beautifully! Cool completely, then flash freeze them on a baking sheet for 10 minutes before transferring them to a freezer bag. This prevents them from sticking together. Reheat in the microwave or toaster.
Serving Suggestions: Top with your favorite toppings like fresh fruit, maple syrup, dairy-free butter, chocolate chips, or a sprinkle of cinnamon.

Enjoy these gluten-free banana pancakes as a delightful and worry-free breakfast or brunch option!

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