Gluten Free Banana Pancakes Recipes

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.

Steps:

• Mix first three (wet) ingredients.
• Mix next four (dry) ingredients.
• Mix dry ingredients slowly to wet ingredients till everything is blended well.
• Heat pan to 4 (med), add oil, cook test pancake.
• Lower heat to 1 or min,.
• Use a drop of oil for each group of pancakes on the pan. They tend to stick a little.
• Use a lid to cook pancake inside out before the outside burns.
• MUST COOK ON LOW or they will burn!

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.

Steps:

• Blend the eggs, banana and pumpkin pie spice if using in a blender until smooth.
• Heat a large nonstick skillet or griddle over medium-low heat. Working in batches, drop silver-dollar portions of the batter (about 1 tablespoon) onto the skillet and cook until golden brown, 1 to 2 minutes per side.

Steps:

• Combine all dry ingedients.
• Mash 1/2 of banana very well in a large bowl.
• Combine Applesauce, almond milk, and vanilla extract in with banana.
• Add dry ingredients to bowl in four parts (mixing in between).
• Mix all ingredients together until combined well.
• Heat pan on med and spray with oil.
• Pour about 1/6 Batter onto pan and cook until bubbles begin to form.
• Flip pancake and cook until golden color appears.
• Repeat until all the batter is gone.
• Serve with left over half of banana (sliced) and Maple Syrup.

Steps:

• Sift the flour, baking powder, salt and caster sugar into a bowl.
• Whisk the egg, milk and oil together and pour into the flour. Add the banana and using a fork beat until you have a smooth batter. There will still be some lumps because of the banana but ensure all the flour is mixed in.
• Leave it to stand for about 10 minutes, the mixture will thicken and fill with air bubbles.
• Heat a frying pan and add a little butter or oil. Add a ladle of batter and cook until the top of the pancake begins to bubble. Turn and cook until both sides are golden brown. Ensure the heat isn't too high or you will burn the outside with the inside not being cooked through.