Gluten Free, Dairy Free Banana Pancakes {recipe}
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| Gluten Free, Dairy Free Banana Pancakes |
If you've got a ripe banana and have a taste for pancakes, this simple recipe will cure that craving.
This recipe uses gluten free flour with xanthum gum (I use King Arthur's Measure for Measure), no eggs and almond milk. You can use the dairy-free milk option that you prefer and they will turn out just fine.
I have an older "griddler" that works well for making pancakes. If you don't have one, you can use a large non-stick skillet.
The recipe can be doubled, if you need more than 5 pancakes. If you make them smaller, you can get more than 5 out of this recipe.
Gluten Free, Dairy Free Banana Pancakes
Recipe by: Patsy K
Ingredients
- 1 overripe banana, peeled and mashed
- a little more than 1/2 cup of almond milk
- 1 teaspoon vanilla extract
- 1/2 cup gluten free flour with xanthum gum (I use KA Measure for Measure)
- 1/2 cup almond flour (I use the finely ground almond flour from Costco - Kirkland brand)
- 2 teaspoons baking powder
- heaping 1/2 teaspoon cinnamon
Instructions
- Heat griddle or non-stick pan over high heat. You can use cooking spray if concerned about the batter sticking, I don't do this on my griddler and it works fine.
- In a medium bowl, mix the mashed banana with the almond milk and vanilla.
- After mixing those ingredients well, add gluten free flour and almond flour, baking powder, and mix until well combined.
- If using cooking spray, use it right before using a ladle to scoop about 1/2 cup portions onto the high griddle. You may need to use the ladle to spread them out as the batter will be thick.
- Allow to cook around 3 minutes or so on each side. You can check to make sure they are browning before flipping over to finish cooking.
- Serve hot with maple syrup.
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