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My review
Gluten-Free Naturally Sweetened Banana Pancakes
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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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Ingredients
15 m servings 564Original recipe yields 8 servings (8 pancakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- 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.
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Newest
1/8/2017
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...