Receta Gluten Free Banana Pancakes
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Gluten Free Banana Pancakes
This Gluten Free Banana Pancakes recipe gives you light and fluffy pancakes that're great for those on a gluten-free diet. My kids really enjoy these healthy pancakes as an after-school snack. The batter is made with a combination of rice and mung bean flour, bananas, and almond milk. Try it!
Gluten Free Banana Pancakes
Ingredients
- 2 (about 350 g) Bananas, mashed
- 1 Cup/120 g Rice Flour
- ½ Cup/50 g Mung Bean Flour
- 2 Tbsp Sugar
- ½ tsp Sea Salt
- 1 tsp Baking Powder
- 2 Eggs, Lightly Beaten
- ¾ Cup Almond Milk
- 2 Tbsp Melted Unsalted Butter
- Vegetable Oil, for greasing
- 2 Bananas, thinly sliced, optional
- Confectioners’ sugar for dusting, optional
- Maple syrup for serving, optional
Method
In a large bowl, combine the flours, sugar, sea salt, and baking powder. Mix in the bananas, eggs, and almond milk, melted butter, and stir until the batter has no lumps of flour remain. (If the batter is too runny, add another tablespoon of rice flour)
Lightly grease the griddle or a non-stick pan with oil. Ladle about 3 tablespoons batter onto the griddle for each pancake and place 3 to 4 slices of bananas on top, if using. Cook until bubbles form on top and the batter is set. Using a spatula, flip the pancakes and cook until golden brown on the other side. (Grease the griddle again before frying another pancake.) Serve the pancakes warm with confectioners' sugar and maple syrup, if desired.
Makes about 20 small pancakes