Easy Gluten Free Banana Pancakes Food

GLUTEN-FREE BANANA PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder and salt. In another bowl, whisk the rice milk, applesauce, oil and vanilla; stir into dry ingredients just until moistened. Stir in bananas and chocolate chips if desired., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup.

EASY GLUTEN FREE BANANA PANCAKES

Steps:

• Preheat griddle, cast iron pan, or skillet to medium heat.
• Combine dry ingredients in a medium-sized mixing bowl and whisk with fork.
• Add in banana and mash with fork. It will be a crumbly consistency, similar to when you make biscuits.
• Add in egg and coconut milk and stir well to combine.
• Grease pan. When griddle or skillet is hot, grease lightly with avocado or coconut oil.
• Add batter and cook pancakes for about 2-3 minutes per side, working in batches if needed. Flip when you see plenty of bubbles rise to the top, just like when cooking traditional pancakes. Adjust cooking temperature if needed (every stovetop is a little different).
• Serve immediately or keep warm in oven until ready to serve. These can also be frozen and reheated in a toaster! Enjoy

GLUTEN FREE BANANA PANCAKES | 4 INGREDIENTS

Steps:

• In a medium-size mixing bowl or measuring cup with a pour spout, place the ground oats (or substitute), baking powder, and optional salt. Whisk to combine well.
• Add the beaten eggs and mashed banana, and whisk vigorously until uniform in texture.
• Heat a griddle to 350°F or place a nonstick, heavy-bottom skillet over medium heat until hot. Grease the hot surface with a bit of the (optional) butter.
• Whisk the pancake batter once more to ensure uniformity, and pour it onto the hot, greased skillet in scant 1/4-cup portions. Allow the pancakes to cook, undisturbed, for about 2 minutes or until golden brown on the underside.
• Flip the pancakes and allow to cook for only about 30 seconds or until set. Remove from the skillet or griddle and repeat with any remaining batter. Serve warm.
• Leftover pancakes can be wrapped tightly and refrigerated for up to 3 days or frozen for longer.
• Defrost at room temperature, unwrap, and place on foil. Sprinkle lightly with water, then reheat in a 300°F oven or toaster oven until warm before serving.

EASY FLUFFY GLUTEN FREE BANANA PANCAKES

Steps:

• Mix first three (wet) ingredients.
• Mix next four (dry) ingredients.
• Mix dry ingredients slowly to wet ingredients till everything is blended well.
• Heat pan to 4 (med), add oil, cook test pancake.
• Lower heat to 1 or min,.
• Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
• Use a lid to cook pancake inside out before the outside burns.
• MUST COOK ON LOW or they will burn!

FLOURLESS BANANA PANCAKES

Steps:

• Mix banana and eggs together in a bowl until smooth. Add ground flax seed and vanilla extract; mix batter well.
• Heat coconut oil in a small skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the center starts to bubble, about 30 seconds. Flip pancakes and cook until bottoms are lightly browned, 1 to 2 minutes more.

EASY FLOURLESS BANANA FLAX PANCAKES

Steps:

• Mix banana and ground flax seeds together in a bowl. Add eggs, baking powder, and cinnamon; beat together until combined.
• Melt butter in a skillet over medium heat. Drop small spoonfuls of batter into the skillet. Cook until bubbles form and edges look dry, 4 to 5 minutes per side.

GLUTEN-FREE BANANA-WALNUT PANCAKES

Steps:

• Mash the bananas. Mash the bananas well, so there are no large lumps. Add the brown sugar and nutmeg and stir them all together. Add the buttermilk and eggs. Using a rubber spatula, combine everything together until the eggs are fully incorporated.
• Combine the dry ingredients. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Make a well in the center of the flour.
• Make the pancake batter. Pour the wet ingredients into the well and mix together until there are no visible signs of flour. Add the walnut pieces and stir again. Let the batter sit for 30 minutes before making the pancakes.
• Make the pancakes. Heat a nonstick pan or electric griddle over medium heat. When the pan is hot, add some butter or oil. Drop 1/4 cup pancake batter into the pan and repeat to make 3 more pancakes. Cook until bubbles have formed and started to pop on the top of the pancakes, about 2 minutes. Flip the pancakes and cook until the bottom is cooked, about 1 minute.
• Put a stack of pancakes on a plate and cook the remaining pancakes. (If you want to keep the pancakes warm, put the plate in a 200 degree F oven as you cook the remaining pancakes.) Top with banana slices and maple syrup.

GLUTEN-FREE BANANA PANCAKES

Steps:

• Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
• Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
• Serve pancakes with Toppings.