Vegan Gluten Free Apple Cinnamon Banana Pancakes Low Fat Oil Food

VEGAN BANANA PANCAKES

Vegan banana pancakes image

Make these foolproof dairy and egg-free banana pancakes. A guaranteed crowd pleaser with a fluffy, light texture, you'd never know they're vegan

Provided by Esther Clark

Categories Breakfast, Brunch, Dessert

Time 22m

Yield Makes 12

Number Of Ingredients 8

Ingredients

1 large ripe banana (around 150g)
2 tbsp golden caster sugar
¼ tsp fine salt
2 tbsp vegetable oil , plus extra for cooking
120g self-raising flour
½ tsp baking powder
150ml oat, almond milk or soya milk
syrup , sliced banana and berries, to serve (optional)

Steps:

Mash the banana in a mixing bowl. Stir in the sugar, salt and oil. Add the flour and baking powder and mix thoroughly. Make a well in the centre and gradually whisk in the milk. The batter should be a thick, droppable consistency.
Heat a little oil in a frying pan over a medium heat. Add 2 tbsp of the batter to make American-style pancakes. You will be able to make about 4-5 at a time. Fry on each side for 2-3 mins until golden. Serve with syrup, sliced banana and berries, if you like.

Nutrition Facts : Calories 94 calories, Fat 4 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

GLUTEN FREE APPLE FRITTER PANCAKES

Gluten Free Apple Fritter Pancakes image

This is one of our family favorites-there's nothing like the flavor of apple fritters to warm a gluten free persons heart! These must be cooked until browned to get the best flavor, you need that crunch and carmelization to really make this recipe. If you don't have buttermilk on hand, pour 2 Tbsp lemon juice or vinegar into your glass measuring cup and then add your milk of choice until you get 1 3/4 cups.

Provided by cookinalaskana

Categories Breakfast

Time 30m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup brown rice flour
3/4 cup oat flour
1 tablespoon coconut flour (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 egg
1 3/4 cups buttermilk
2 tablespoons oil
1 tablespoon honey or 1 tablespoon sugar
1 apple, thinly chopped about 1/16th inch think in 1/2 inch squares
1/2 cup crumbled pecans (optional)

Steps:

Set griddle to 325 degrees. .
In a medium sized bowl mix the dry ingredients: flours, baking powder, baking soda, salt and cinnamon.
In a smaller bowl mix the wet ingredients: egg, buttermilk, oil and honey (or if using sugar put in with the dry ingredients).
Pour the wet ingredients into the bowl of dry ingredients and mix well. It will be a thin batter.
Oil the griddle and when oil is heated, pour pancakes onto griddle. Top with sliced apples and pecans, if using. With the back of spatula or your hand flatten the apples so they aren't poking out too tall- you want your batter to be able to touch the pan when you flip it, but also to be able to caramelize the apples. These are crumbly, so don't flip until the bottom is well browned.
Flip. Brown the other side then remove to a plate and keep warm. These are delicious with maple syrup and an extra special treat with whip cream too.

Nutrition Facts : Calories 345.9, Fat 10.5, SaturatedFat 2.2, Cholesterol 50.8, Sodium 574.7, Carbohydrate 55.3, Fiber 5.1, Sugar 15.1, Protein 10.3

EASY FLUFFY GLUTEN FREE BANANA PANCAKES

Easy Fluffy Gluten Free Banana Pancakes image

Very Easy to Make! So light and fluffy, smooth textured cake. You would never know it was gluten free! No oil or butter in the batter so you can put heaps of butter on the finished product... using calories the wisest way!

Provided by BethyBaby

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium mashed bananas (you can play around with the amount)
1 egg
1 cup soymilk
1 cup rice flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1/4 teaspoon cinnamon (optional and to taste)
1/4 teaspoon pure vanilla extract (optional and to taste)

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!