Light and fluffy, these pancakes are great on their own. However, sliced bananas, blueberries, chocolate chips, and chopped nuts also pair well with the pancakes.
Note: If desired, replace the sorghum and quinoa flour for the brown rice flour called for in the recipe. You can also add up to two tablespoons of ground flax meal for an additional nutty flavor.
Read more: Gluten-Free Tuesday: Banana Pancakes
- Yield:serves 4
- Active time: about 30 minutes
- Total time:about 30 minutes
- 2 large ripe bananas
- 1/4 cup dark brown sugar
- 1 cup (about 4 ounces) brown rice flour
- 1/2 cup (about 2 ounces) sweet rice flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 cup milk, plus more if needed
- 2 large eggs
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- For Serving (if desired)
- maple syrup or golden syrup
- sliced bananas
- chocolate chips
- chopped nuts
In small bowl, mash together bananas and sugar with a fork. Allow to stand for ten minutes. In a medium bowl, whisk together brown rice flour, sweet rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, vegetable oil, vanilla extract, and banana mixture. Stir until batter forms. If batter is thick, add an additional tablespoon of milk.
Lightly oil a flat griddle pan. Heat griddle over medium-high heat until hot but not smoking. Pour batter onto griddle into rounds approximately 1/4 cup each. Cook until bubbles appear all over the surface of the pancake and begin to pop, approximately 3 minutes. (If desired, add a sprinkle of chocolate chips or blueberries to the cooking pancakes.) Flip pancakes and cook another 1 to 1 1/2 minutes.
Serve with butter, syrup, and, if desired, sliced bananas, blueberries, or a sprinkle of chopped nuts.