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GLUTEN FREE BANANA PANCAKES

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Ok guys, you’re going to thank me for this one.. Have any of you tried the “banana pancake recipes” that only use bananas and eggs? I know you must have seen those recipes all over Pinterest. Well, I have tried them a million times and my pancakes always turned into mush! So gross!

I’ve been wanting to perfect this recipe, so I have spent some time in the kitchen over the last few months and I FINALLY came up with a formula that actually works!! It still uses mostly bananas yet has the perfect consistency that will satisfy your craving! Here’s what you’ll need!

INGREDIENTS:

– 2-3 bananas, mashed

– 1 egg (or 3 tbps eggwhites)

– 1 cup of almond milk

– 1 tsp vanilla extract

– 1 cup of rice flour

– 2 tsp baking poweder

– 1/2 tsp salt

– 3 tbsp sugar

– 1/2 tsp cinnamon

– olive oil for frying

 

DIRECTIONS :

In one bowl, mix all wet ingredients. In another bowl mix all dry ingredients. Then combine wet and dry ingredients and mix well.

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Coat large frying pan with olive oil and put on medium heat. Once pan is heated, drop it down to low heat. **THIS IS VERY IMPORTANT – DO NOT COOK ON HIGH TEMPETURES BECAUSE YOU WILL BURN YOUR PANCAKES**

Drop in your pancake batter and cover pan with a lid. This will help cook your pancakes from the inside out. Once you see bubbles form, and then pop, you know it’s time to flip. Flip and cover with lid again until other side is cooked. It usually takes between 1 – 1 .5 minutes per side.

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Repeat until all your pancake batter is gone! Make sure to add more olive oil to your pan in between batches.

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It can definitely be tricky to get this just right, but if you remember to cook on low heat, and cover with a lid you shouldn’t have any issues!! Hope you enjoy this one!!

love MariaMurphy

2 Comments

  1. October 2, 2015 / 2:04 pm

    Mmmm, looks so tasty! Thank you for this!

    lushivity.blogspot.co.uk xxx

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