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Gluten-Free Banana Nut Pancake Recipe

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Banana Nut Pancakes
Gluten-Free Baking and More, Oct 05.
Name: 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!
Ingredients: Dry Ingredients
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

Wet Ingredients
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
  1. In a medium mixing bowl, whisk together dry ingredients. Set aside.

  2. In a small mixing bowl, mix together buttermilk, egg, vegetable oil, banana extract and mashed banana. Mixture might be lumpy.

  3. Pour banana mixture over dry ingredients. Stir to combine, about 1 minute.

  4. Lightly coat a large non-stick frying pan (or griddle) with vegetable oil and heat over medium-high heat.

  5. 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.

  6. Cook pancakes for about 2 minutes or until bubbles form all over the surface of the pancakes.

  7. Flip and cook an additional 2 minutes.

  8. Serve immediately with maple syrup and butter.
    Serves Four
Created By: Elizabeth Barbone

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