As I'm nearing the end of my gluten free diet, I thought I'd share this easy recipe for gluten free banana pancakes. I got the idea to make this dish because I was getting bored with eating gluten free cereal each morning, and needed a bit of variety.
Investing in Bob's Red Mill Gluten Free pancake mix, putting it together was a total cinch. The outcome was a hearty plate of thick pancakes, which had bananas both inside the batter and on the outside too. A little bit of natural maple syrup and some apricot preserves made this dish complete for me, and it sustained me for a good part of the day. Here's the simple recipe:
Gluten Free Banana Pancakes
Ingredients:
1 1/2 cups of Bob's Red Mill Gluten Free Pancake Mix
1 large egg
3/4 cup of milk
1 tbsp of vegetable oil
1 tbsp of butter
1 whole banana, sliced
Maple syrup and/or your favorite preserves to put on top
Directions:
Mix all the ingredients together except for the bananas. The batter can still be a little lumpy. Add the bananas and mix gently until incorporated.
Heat a non-stick skillet (or griddle if you have one) until super hot and coat with a 1 1/2 tsp of butter.
Scoop batter onto the hot skillet (or griddle) with a 1/4 measuring cup. Cook for about 2-3 minutes or until the top bubbles up. Flip over to the other side and cook for about another minute or until the other side is golden brown.
Serve with sliced bananas on top, and some marmalade and syrup. Enjoy this tasty gluten free treat!
Cranberry and banana is a nice sweet and sour combination to try in dishes such as pancakes
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