Ingredients for Banana Pancakes Gluten Free
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/4 cup potato starch
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon guar gum
- 2 large eggs
- 2 tablespoons canola oil
- 3/4 cup water
- 1/2 cup coconut milk
- 1 ripe banana, 1/2 cup chopped banana
- 1 teaspoon vanilla extract
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How to Make Banana Pancakes Gluten Free
- In a large bowl, whisk together 1 cup rice flour, ½ cup tapioca flour, ¼ cup potato starch, ½ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon guar gum.
- In a separate bowl, whisk together 2 large eggs, ¾ cup water, ½ cup coconut milk, 1 teaspoon vanilla extract, and 2 tablespoons canola oil.
- Add the wet ingredients to the dry ingredients and gently stir until just combined. A few lumps are okay.
- Mash one ripe banana and stir it into the batter, followed by ½ cup chopped banana.
- Heat a lightly oiled large skillet or griddle over medium-high heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or nuts.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
365g
Fat
131g
Carbs
61g
