Gluten Free Strawberry Banana Pancakes Recipes

GLUTEN-FREE BANANA-WALNUT PANCAKES

Gluten-Free Banana-Walnut Pancakes image

I like to serve these on a Sunday morning. Even the kids' picky gluten-eating friends ask for seconds.

Provided by Shauna Ahern

Categories main-dish

Time 50m

Yield about 12 pancakes

Number Of Ingredients 12

Ingredients

2 ripe bananas, plus additional sliced banana, for serving
3 tablespoons brown sugar
1/4 teaspoon nutmeg
1 cup buttermilk
2 eggs
1 1/2 cups gluten-free all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup walnut pieces
Butter or oil, for cooking pancakes
Maple syrup, for serving

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

Gluten-Free Strawberry Banana Pancakes image

White rice flour, buckwheat flour and oat flour make this Food Network recipe a delicious gluten-free pancake mix option.

Provided by Amanda Freitag

Categories main-dish

Time 35m

Yield 3 servings

Number Of Ingredients 16

Ingredients

1 cup whole milk
1 tablespoon butter, melted, plus more for greasing
1 ripe banana, mashed
1 egg
1 1/4 cups Gluten-Free Pancake Mix, recipe follows
1/4 cup granulated sugar
1 pound strawberries, stemmed and sliced
Maple syrup, for serving
2 cups white rice flour
1 cup buckwheat flour
1 cup oat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum

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.

GLUTEN-FREE BANANA PANCAKES

Gluten-Free Banana Pancakes image

When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I'm short on time, I toss a couple in the toaster. You'll love the fluffy texture and the chocolate. -Sharen Gustafson, South Lyon, Michigan

Provided by Taste of Home

Categories Breakfast Brunch

Time 20m

Yield 12 pancakes.

Number Of Ingredients 10

Ingredients

1 cup gluten-free all-purpose baking flour
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup gluten-free rice milk
1/4 cup unsweetened applesauce
2 tablespoons olive oil
3 teaspoons vanilla extract
1-1/3 cups mashed ripe bananas (3 medium)
1/2 cup semisweet chocolate chips, optional
Maple syrup

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.

Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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