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Gluten-Free Banana Pancakes

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
    12 pancakes

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

Directions

  • 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.
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.
Nutrition Facts
2 each: 173 calories, 6g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Reviews

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Average Rating:
  • ddmoen
    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.

  • Mekacz
    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.

  • glass5company
    May 11, 2012

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

  • rykirk1701e
    Apr 27, 2011

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

  • ksmithagain
    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.