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Gluten-Free Rice Flour Banana Pancakes

Gluten-Free Banana Pancakes made with rice flour are amazingly fluffy, moist, and taste just like banana bread!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 10 small pancakes
Calories: 142 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/2 cups brown rice flour
  • 1/2 tsp ground cinnamon
  • ¼ tsp salt
  • 1 tsp baking powder
  • 2 eggs
  • ¾ cup unsweetened almond milk
  • 1 Tbsp avocado oil or oil of choice
  • 1 tsp pure vanilla extract
  • 1 Tbsp pure maple syrup
  • 2 ripe bananas mashed

Instructions

    Cup of Yum
  1. In a mixing bowl, mash the bananas with a fork until mostly smooth.
  2. Add the eggs, milk, oil and agave. Mix until combined.
  3. In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
  4. Incorporate the flour mixture into the banana/egg mixture and stir just until combined.
  5. Heat a skillet to medium heat and add a dollup of butter or some oil.
  6. 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).
  7. Cook another 3 to 5 minutes until pancakes are cooked all the way through.
  8. Send Jack Johnson a pancake-o-gram

Notes

  • Adapted from this recipe: http://www.seasaltwithfood.com/2012/11/gluten-free-banana-pancakes.html

Nutrition Information

Serving 1of 10 Calories 142kcal (7%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 3g (5%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 10small pancakes

Amount Per Serving

Calories 142

% 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.