Gluten free banana pancakes
Egg free, nut free, vegan option, xanthan gum free *This recipe uses Australian cups and measures. Use gram and ml for international accuracy.
Ingredients
For the pancakes:
- 80g white rice flour (see body of post for alternatives)
- 80g cassava flour (see notes body of post for alternatives)
- 25g caster sugar
- 6g (1 1/2 teaspoons) baking powder (not soda)
- 150-200g ripe banana, thoroughly mashed
- 60ml (1/4 cup)* vegetable oil or neutral oil
- 125ml (1/2 cup)* milk of choice (see notes)
- extra oil or butter, to cook the pancakes
Optional add ins:
- 1 tsp vanilla bean paste
- chocolate chips, to your tastes
Instructions
- Add the dry ingredients to a medium mixing bowl and whisk to combine.
- Add the mashed banana, oil and milk and whisk until a smooth batter forms. The batter should be the consistency of a thick yoghurt and easily spoonable. If the batter looks too dry, add a splash more milk. If you prefer thinner pancakes, add a splash of extra milk here too. Add vanilla here if you're using it.
- Thoroughly heat a pan over a low-medium heat. Once warmed, add a splash of neutral oil or butter. Spoon roughly 1 1/2 Australian tablespoons (around 2 US tablespoons) of pancake batter into the pan. Allow to cook for a minute or two until you see the edges starting to brown (adjust the heat as necessary). Flip the pancake and cook on the other side. I find it's best to cook banana pancakes low and slow to ensure they're cooked through before they brown on the outside.
- Transfer each cooked pancake to a baking rack so it doesn't get soggy on the bottom. Repeat with the remaining pancakes, adding more oil/butter and adjusting the heat as necessary.
- Serve warm with your toppings of choice. Leftovers keep well in an airtight container in the fridge.
Notes
- I find Otto's cassava flour to be more absorbent than the brand I get at my local bulk food store. You might need to use more milk if you're using Ottos.
- Any neutral flavoured oil should work here.
- To keep these pancakes vegan, use a gluten free plant based milk (this doesn't include oat milk in Australia).
- To keep the pancakes low FODMAP, see notes in the body of the post.
- This recipe makes 5-6 pancakes and serves 2-3 people, depending on appetite. If you're cooking for more people, double the recipe.