Gluten-Free Banana Bread with Maple Syrup - a perfect way to start your day
Print

Gluten-Free Banana Bread Pancakes

Make these Gluten Free Banana Bread Pancakes over the weekend and enjoy them the rest of the week. These pancakes are easy to make and dairy free too!
Course Breakfast
Cuisine American
Keyword Gluten-Free Banana Bread Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 122kcal
Author Namely Marly

Ingredients

  • 3 large bananas
  • cups plant-based milk soy, almond, etc.
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ground flax seeds
  • 1 tablespoon corn starch
  • 2 tablespoons dairy-free margarine sliced
  • 2 teaspoons vanilla
  • 2 tablespoons agave nectar
  • 1 cup brown rice flour
  • 1 cup Arrowhead Mills Gluten-Free Pancake Mix or GF pancake mix of your choice
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Toppings: Sliced dairy-free margarine,Maple Syrup, and/or sliced bananas

Instructions

  • Place the bananas, soy milk, apple cider vinegar, ground flax seeds, and corn starch in a food processor. Pulse until smooth. Add the sliced dairy-free margarine, vanilla and agave nectar and pulse again until combined. Set aside.
  • In a large bowl combine the brown rice flour, gluten-free pancake mix, baking powder, and cinnamon. Stir to combine.
  • Place your skillet over medium heat and give it a light coating of vegetable spray or oil.
  • Pour the banana mixture into the flour mixture and stir until just combined. I prefer a pancake mixture that is slightly thin versus one that is too thick so if you need to add additional plant-based milk do so with one-quarter cup at a time.
  • Using a quarter cup measure, pour batter in the shape of a circle on your prepared skillet. Repeat with the available space in your skillet, allowing about an inch between each pancake. Cook until the top side of the pancake begins to bubble. You can also use the spatula to pull up a corner of one of the pancakes to make sure they're cooked to a golden color on the bottom. If so, flip the pancakes and cook on the other side for an additional 3-5 minutes until the pancake is golden-colored on both sides. Place on a pan and set either in a warmed toaster oven or oven to stay warm while you prepare the rest of the pancakes.
  • Serve with sliced margarine, maple syrup and/or sliced bananas.

Nutrition

Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 2g | Sodium: 32mg | Potassium: 224mg | Fiber: 1g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 2.6mg | Calcium: 60mg | Iron: 0.6mg