Recipe: Gluten Free Banana Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 9-12 pancakes depending on size

Serving Size: Serve 3 per person

Recipe: Gluten Free Banana Pancakes

Weekend pancakes are a joy! Make with banana and Greek Yoghurt to increase protein. Throw in blueberries or top with your favourite fruit. Whizz up the batter the night before and even freeze leftovers - if there are any!

    Fresh Ingredients
  • 1 ripe banana
  • 3/4 cup plain yogurt or sheep's yoghurt
  • 1 egg
  • 1/4 cup unsweetened almond milk, plus more if necessary
    Store Cupboard Ingredients
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
    Equipment
  • Measuring cup
  • Teaspoon
  • Stand mixer or mixing bowl and electric whisk
  • Spatula
  • Measuring Jug
  • Frying Pan
  • Fish slice
  • Plate
  1. I use an American cup measure for this recipe which translates into about 250 ml of liquid.
  2. Measure a cup of flour, teaspoon baking powder, quarter teaspoon bicarbonate of soda and pinch of salt into your measuring jug.
  3. Put the peeled banana into the stand mixer on low for 30 seconds to mash the banana.
  4. Break the egg into the stand mixer and put it on low for about 15 seconds to lightly combine.
  5. Measure the yoghurt into the same cup you used for the flour up to ¾ of the cup. Fill the rest of the cup up to a full cup measure with the almond milk and add a teaspoon of vanilla extract. Add this into the mixing bowl.
  6. Tip your dry contents out of the measuring jug into your mixer and put it on medium to high to give the batter a good mix and beat through. Stop and scoop down any flour from the side of the bowl with your spatula.
  7. The batter is done when you can see no more flour and is smooth. It will be thick as these are more like scotch pancakes than crepes; consistency will vary based on which yogurt you used. If you find that it is too thick (almost paste like), you can add in a tablespoon or two more milk.
  8. Release the bowl from your mixer, stir through any optional extras and transfer this back to your measuring jug so it is easy to pour into your frying pan.
  9. Put an ovenproof plate into your oven at 150 degrees.
  10. Lightly coat a large nonstick frying pan with butter or coconut oil and place over medium heat until warmed up.
  11. Pour batter from your measuring jug into the frying pan. I usually aim to get three pancakes about 10 cm in diameter each into the pan at once. You will see the pancakes change colour and start to have small bubbles appearing on them after a minute or so and you will see the edges cooking, at this point you can flip them with a fish slice and cook until golden brown on underside, about 2 minutes. Transfer to your hot plate and put in the oven to keep warm.
  12. Wipe frying pan clean if you need to (if any burnt bits are left in the pan) and repeat with more melted butter or coconut oil and remaining batter until you have cooked all the batter. You may need to reduce heat to medium low.

Notes

You can make the batter the night before an leave it covered in the measuring jug in the fridge. Cooked pancakes also freeze well.

http://79.170.44.76/eatrealandheal.com/recipe-gluten-free-banana-pancakes/

Recipe: Gluten Free Banana Pancakes
Tagged on:                         

4 thoughts on “Recipe: Gluten Free Banana Pancakes

  • April 21, 2016 at 9:51 am
    Permalink

    Very easy to make. They were a little thick for my husband so next time I would add more milk. They did taste way better than box mix. 

    • April 21, 2016 at 11:41 am
      Permalink

      Thanks Blake, awesome you tried the pancakes. Yes they really are a scotch pancake so come out quite thick but you can adjust milk as you say. Try whipping up the pancake batter on a Friday or Saturday night, now you know how quick it is, and then on a Saturday or Sunday morning you just open the fridge and you are a short time in the frying pan away from gorgeous pancakes! Thanks for getting in touch! Warmest wishes, Sarah

  • May 4, 2016 at 8:50 am
    Permalink

    Lovely dough to work with. I halved the recipe to make 2 large sub buns, which I then cut in half to make long boy cheeseburgers. I have to say, they were fantastic! Thanks for a great recipe. 

    • May 5, 2016 at 11:01 am
      Permalink

      Hi James, great to hear from you and that you have tried a recipe. Did you make the banana pancakes or the seed bread. Just wondering as you said you made 2 buns out of them – great idea!

Comments are closed.