Gluten-Free Banana Nut Pancake Recipe
Banana Nut Pancakes
Gluten-Free Baking and More, Oct 05.
Banana Nut Pancakes|
|Description: ||For me, breakfast on weekday mornings is a quick affair. A piece of fruit, yogurt or cereal is usually how I begin my day. The weekend is different. I have time to make, and enjoy, pancakes, waffles or eggs. Trouble is, plain pancakes can get boring over time! These fluffy pancakes taste like a cross between banana bread and buttermilk pancakes. Yum!|
3/4 cup white rice flour
1/4 cup brown rice flour
1/4 cup cornstarch
2 Tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 cups buttermilk
1 large egg
1/4 cup vegetable oil
2 teaspoons banana or vanilla extract
1 large, very ripe banana, mashed
2/3 cup chopped pecans
Vegetable oil for coating the pan
Maple syrup and butter for serving, if desired
- In a medium mixing bowl, whisk together dry ingredients. Set aside.
- In a small mixing bowl, mix together buttermilk, egg, vegetable oil, banana extract and mashed banana. Mixture might be lumpy.
- Pour banana mixture over dry ingredients. Stir to combine, about 1 minute.
- Lightly coat a large non-stick frying pan (or griddle) with vegetable oil and heat over medium-high heat.
- Pour batter, about 1/4 cup each, into pan. (Batter should sizzle when it hits the pan.) Immediately sprinkle about 1/2 tablespoon of pecans onto the surface of each pancake.
- Cook pancakes for about 2 minutes or until bubbles form all over the surface of the pancakes.
- Flip and cook an additional 2 minutes.
- Serve immediately with maple syrup and butter.
||Elizabeth Barbone |