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Gluten-Free Naturally Sweetened Banana Pancakes

Liam D

"A couple years ago my family went on a low-sugar, dairy-free, and gluten-free diet. This recipe is sweetened by fruit and has no gluten, dairy, or added sweetener except the applesauce and banana."
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15 m servings 564 cals
Original recipe yields 8 servings (8 pancakes)

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  • Prep

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  1. Whisk brown rice flour, sorghum flour, millet flour, ground chia seeds, and baking powder together in a bowl. Whisk banana puree, walnuts, eggs, rice milk, applesauce, vegetable oil, salt, and cinnamon together in a separate large bowl. Whisk flour mixture into banana mixture until smooth, thick batter forms.
  2. Heat a griddle or large skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, spreading as necessary to form pancake shape. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


  • Cook's Note:
  • An electric griddle preheated to 375 degrees F (190 degrees C) can also be used for this recipe.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 564 calories; 25.8 g fat; 76.2 g carbohydrates; 11.6 g protein; 70 mg cholesterol; 817 mg sodium. Full nutrition

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These are pleasing for a breakfast, or even an afternoon snack with your tea. I made a couple of changes by using buckwheat flour instead of millet and accidentally forgot the chia seeds. The ba...