Gluten Free Strawberry Banana Pancakes Recipes

FLUFFY GLUTEN-FREE PANCAKES

Steps:

• Combine gluten-free flour, baking powder, salt, and cinnamon in a large bowl; mix well.
• Mix egg, vegetable oil, and vanilla extract together in a second bowl until well combined. Stir flour mixture into egg mixture with a wooden spoon until a lumpy batter forms. Pour in milk and mix until a smooth batter forms. Set batter aside to thicken, 5 to 10 minutes. Add more milk, 1 tablespoon at a time, if batter is too thick.
• Heat oil in a griddle over medium-low heat. Drop 1 to 2 heaped tablespoonfuls onto the griddle for each pancake. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

MARISSA'S GLUTEN-FREE STRAWBERRY-BANANA COCONUT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Beat butter in a bowl using an electric mixer until smooth and creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, to creamed butter mixture, beating well after each addition. Add coconut extract and mix thoroughly.
• Mix flour, baking powder, and salt together in a separate bowl. Beat 1/3 of the flour mixture into creamed butter mixture on low speed just until incorporated. Add 1/2 of the coconut milk to butter-flour mixture and beat on low just until incorporated. Beat in 1/3 of the flour mixture, followed by remaining coconut milk, ending with 1/3 flour mixture until batter is just mixed.
• Spoon 2 tablespoons batter into each muffin cup; top with 1 strawberry slice. Spoon 1 tablespoon batter over strawberry layer; top with banana slice. Spoon batter over banana layer to fill muffin cup completely.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.

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 STRAWBERRY BANANA PANCAKES

Steps:

• In a large bowl, whisk together the milk, butter, banana and egg. Then add in the Gluten-Free Pancake Mix and rest the batter for 5 to 10 minutes.
• Preheat the griddle to medium heat. Preheat the oven to low heat.
• Meanwhile, pour the sugar over the strawberries and stir to combine, then set aside. Lightly grease the griddle and scoop 1/4-cup portions of the batter onto the griddle. Cook until bubbles form on the top of the pancakes and the edges appear dry, 3 to 4 minutes, checking after 2 minutes to make sure they aren't too brown. Adjust the heat as needed. Flip the pancakes and cook until the other side is brown and the pancakes feel firm when lightly pressed with a spatula, 1 to 3 minutes. Place the finished pancakes in the warm oven, and repeat for the remaining batter, 8 to 10 pancakes total.
• Stack three pancakes with strawberries between each layer and top with syrup to serve.
• In a large bowl whisk together the rice flour, buckwheat flour, oat flour, sugar, baking powder, baking soda, salt and xanthan gum. Store in an airtight container until ready to use.