WARNING: If you are looking for light and fluffy pancakes this is not it. These pancakes moist and dense; exactly what you would expect from anything with over-ripe bananas in it. This breakfast dish(or any time of the day really) is a bit of a mish-mash. Instead of following a recipe exactly that I’ve made so many times, I used what was in my cupboard.
Now I know I’ve been m.i.a and I apologize – had an interesting year to date including a new home that involved me getting my bearings with the environment and the grocery stores. I’m still working on it but basically this has lead to some interesting, unsuccessful and successful results when it comes to my food making.
Below I’ve
As always the ingredient list and measurements are what I used but feel free to play around and let me know of any adjustments you made and their results!
Gluten-Free Banana Pancakes
Ingredients
- 1.5 cups Betty Crocker Gluten-Free Rice Flour Blend
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 tbsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 eggs
- 1/4 cup extra virgin olive oil
- 2 over-ripe bananas mashed
- 3/4 cup Silk coconut milk
Instructions
MIX dry ingredients until well blended on a medium bowl with a spatula, make a well/hole in the centre of the bowl with the dry ingredients.
BEAT coconut milk and eggs together then add olive oil as you continue beating.
POUR wet ingredient mix into dry ingredients including the mashed banana. Mix until lumps are gone. You can set aside for a couple of minutes to let the sugars dissolve. If it's too thick feel free to add more milk to desired consistency.
HEAT pan on medium(no. 4) til hot. Sprinkle a little bit of water, if the water sizzles then the pan is hot enough and lower heat to low(no.2.5)
POUR batter into pan using a large spoon or 1/4 cup. Cook at on low until bubbles form and burst on top of pancake. Using a spatula turn and cook for a couple of minutes until browned and cooked through.
Again these are some dense moisture filled pancakes. I usually squeeze some lemon or lime juice then the syrup and it's good to go!
Notes
After-the-Fact Wisdoms:
You really can't cook these on too high a temperature or too low. If it's too high the outside will burn but inside will not cook properly: gluten-free pancakes I find take longer to cook. If the heat is too low then it just won't cook all that well at all.
Toppings: really use your hearts desires. If you want to make the pancake itself sweeter then I would add more brown sugar and top off with squeezed orange juice and that's it! As I mentioned before I like to squeeze lemon or lime juice onto my pancakes then top with syrup...adds some nice contrast to the sweetness of the syrup.
If using almond milk then generally I'll need to add more. I find the properties of almond milk is different so it reacts differently to dry ingredients. So add the milk....then add more if you don't like the consistency. As for cow's milk that can be substituted 1:1 with this recipe.
Bon Apetit and happy eating!
