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Gluten-Free Banana Pancakes Recipe
Gluten-Free Banana Pancakes Recipe photo by Taste of Home

Gluten-Free Banana Pancakes Recipe

Read Reviews (5)
4.4 5
Publisher Photo
“When one of my sons and I had to change to a gluten-free diet, I searched for recipes that tasted great. These pancakes are low-cal, as well. I cook extras and freeze them. Then, when I’m short on time, I toss a couple in the toaster. You’ll love the fluffy texture and the chocolate.” —Sharen Gustafson, South Lyon, Michigan
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 5 min./batch
MAKES: 6 servings

Ingredients

  • 1 cup gluten-free all-purpose baking flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup gluten-free rice milk
  • 1/4 cup unsweetened applesauce
  • 2 tablespoons olive oil
  • 3 teaspoons vanilla extract
  • 1-1/3 cups mashed ripe bananas (3 medium)
  • 1/2 cup semisweet chocolate chips, optional
  • Maple syrup

Nutritional Facts

2 pancakes (calculated without chocolate chips and syrup) equals 173 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 407 mg sodium, 30 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. 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.
  2. 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. Yield: 12 pancakes.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Gluten-Free Banana Pancakes in Healthy Cooking April/May 2011, p58

Nutritional Facts

2 pancakes (calculated without chocolate chips and syrup) equals 173 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 407 mg sodium, 30 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Gluten-Free Banana Pancakes(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 19, 2013

I can't thank Sharen enough for this delicious pancake recipe. My grandson has so many allergies and this recipe was perfect for him. He is two and wanted to eat pancakes for breakfast, lunch and dinner. They were so fluffy and delicious. The whole family enjoyed them.

MY REVIEW
Reviewed Aug. 4, 2012

They turned out mushy and raw in the middle, no matter how long I cooked them. I added1 cup of rice flour and a half cup more milk, and that did the trick to make them edible. They were great after I made the additions.

MY REVIEW
Reviewed May. 11, 2012

They were gooey and very unappetizing. No matter how long I cooked them.

MY REVIEW
Reviewed Apr. 27, 2011

excellent. best banana pancakes ever. we added crushed pecans for a great crunch. definitely making these again!

MY REVIEW
Reviewed Mar. 17, 2011

Wow! These are the top banana! Seriously. Thanks for publishing this one. It's so tasty. I might try a few other fruits to switch it up a little now and then.

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