Fall Pancakes (Gluten Free)
photo by Emily Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 1⁄2 cup buckwheat flour
- 1⁄2 cup brown rice flour
- 1⁄2 cup garfava flour (or Garbonzo Flour)
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄8 teaspoon nutmeg
- 1 egg
- 1 1⁄4 cups skim milk (Rice or Soy work too)
- 1 large mashed banana (ripe)
directions
- Preheat your skillet over medium to low heat.
- Mix up the dry ingredients, then add the wet and whisk vigorously for about 30 seconds (hand whisk is fine). The batter will still be a bit lumpy due to the banana, but that is okay.
- Cook on a non stick skillet make them about the diameter of a regular sized spatula. No oil or butter is needed, they actually come out more even-toned without it (though butter is yummy once and a while!).
- Flip pancakes when they begin to look slightly dry around the edges and bubble slightly (about 2-4 minutes depending on the temperature of your skillet). Then cook on the other side 1-2 minutes or until center is cooked through.
- Top with honey, non-fat yogurt, sliced banana or whatever your heart desires!
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Reviews
-
I was hesitant to believe these would be tasty due mainly to the Garbanzo flour. Who knew? This is a wonderful recipe! The pancakes batter is a little disconcerting at first, as it's an odd texture and grey, but Oh Boy does it make some tasty and fluffy pancakes! We will be using this one again, as pancakes are a favorite and we've been missing them in our newly GF household.
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These are really great pancakes! I found the prominent taste to be the banana, but that was welcomed, and provided some sweetness to the pancakes. I was expecting the pancakes to be a little on the drier side, but they were still nice and moist and fluffy. A great and tasty way to use these different flours.
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.