Gluten-Free Rice Flour Banana Pancakes
User Reviews
4.5
Gluten-Free Rice Flour Banana Pancakes
Description
Gluten-Free Rice Flour Banana Pancakes rely on brown rice flour combined with mashed bananas to create a soft and slightly moist batter. The addition of cinnamon and baking powder helps to add flavor and lightness to the pancakes. Eggs and almond milk serve as wet ingredients that help bind the batter and contribute to tenderness. Vanilla extract and pure maple syrup introduce subtle sweetness and depth.
Cooking these pancakes requires moderate heat to allow the batter to set without burning, and flipping is done gently due to their fragile structure. The pancakes cook through in several minutes per side, producing small rounds with a tender crumb and mild spice.
They can be served with additional maple syrup, fresh fruits, or nut butters according to preference. Their naturally gluten-free composition makes them suitable for people sensitive to gluten, and their banana content gives a mild sweetness without needing extra sugar.
When preparing, it helps to use ripe bananas for easier mashing and better sweetness. Careful mixing prevents overworking the batter, preserving tenderness. The pancakes are best enjoyed warm to appreciate their soft texture.
Ingredients
- 1 1/2 cups brown rice flour
- 1/2 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp baking powder
- 2 egg
- ¾ cup almond milk unsweetened
- 1 Tbsp avocado oil or oil of choice
- 1 tsp vanilla extract pure
- 1 Tbsp pure maple syrup
- 2 banana mashed, ripe
Instructions
- In a mixing bowl, mash the bananas with a fork until mostly smooth.
- Add the eggs, milk, oil and agave. Mix until combined.
- In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
- Incorporate the flour mixture into the banana/egg mixture and stir just until combined.
- Heat a skillet to medium heat and add a dollup of butter or some oil.
- Form small pancakes on the skillet (about 2-3 tablespoons each) and allow them to cook a couple of minutes, until the sides begin to set up, before flipping to the other side (be gentle, these pancakes are more fragile than your average pancake).
- Cook another 3 to 5 minutes until pancakes are cooked all the way through.
- Send Jack Johnson a pancake-o-gram
Notes
- Use ripe bananas for natural sweetness and easier mashing.
- Be gentle when flipping pancakes to prevent breakage due to fragile texture.
- Serve warm with syrup, fruit, or nut butters as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10small pancakes
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 142kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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