Gluten Free, Egg Free, Delicious Pancakes
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
6 pancakes
- Serves:
- 6
ingredients
- 1 2⁄3 cups gluten-free all-purpose flour (Trader Joe's brand)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 bananas, masked
- 1⁄4 cup vegetable oil
- 1⁄2 cup yogurt or 1/2 cup sour cream
- 2⁄3 cup milk
- 1⁄2 teaspoon cinnamon (optional)
- 1⁄2 cup blueberries (optional) or 1/2 cup semi-sweet chocolate chips (optional)
- maple syrup, and butter for serving
directions
- In a large bowl, whisk together.
- In another bowl, combine the mashed bananas, oil, yogurt and milk. Gently fold into bowl of dry ingredients to incorporate.
- Heat a heavy pan or griddle over medium heat. Once skillet is hot, ladle batter in 3 oz scoops and fry pancakes 3-5 minutes per side, or until bubbles form and set. If adding chocolate chips or blueberries, drop them in once the batter has hit the pan, so they are evenly distributed in the pancakes.
- Serve with butter and maple syrup.
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RECIPE SUBMITTED BY
Chef Acosta
United States
I love to bake. I have a pretty good collection of classic family recipes, but am always trying something new. During the day, I'm a graphic designer / photographer and part-time photography professor. I'm married to a guy that loves to cook too. We have three awesome kids, one with serious food allergies, so I've adapted many recipes to be gluten and nut free with great success.