Gluten Free Strawberry Banana Pancakes Recipes

GLUTEN-FREE BANANA PANCAKES

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.

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.

GLUTEN-FREE BANANAS FOSTER PANCAKES

Steps:

• For the pancakes: Combine the banana, flour, 2 teaspoons of the oil, the baking powder, vanilla, cinnamon, salt and egg in a medium bowl and mix until smooth.
• Heat the remaining 1/2 teaspoon oil in a large nonstick skillet set over medium heat. Pour out the batter, 1/4 cup at a time, onto the pan, making 4 pancakes. Cook for 1 to 2 minutes per side. The pancakes are ready to be flipped when numerous bubbles appear on the surface. Place two pancakes on two plates.
• For the topping: Combine the butter, rum and brown sugar in a medium skillet set over high heat. Stir constantly until the butter melts and the sugar dissolves, about 1 minute. Add the bananas and cook for 1 minute, stirring constantly. Remove from the heat, sprinkle in the vanilla and cinnamon, and baste if the cinnamon clumps. Top the pancakes with the cooked bananas and sauce, and serve.

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 BANANA PANCAKES

Steps:

• Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
• Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
• Serve pancakes with Toppings.