Gluten-free banana pancakes
Prep Time
Cooking Mode
180 mL (¾ cup) cup buckwheat flour
180 mL (¾ cup) cup gluten-free or unbleached white flour
15 mL (1 tbsp) tbsp baking powder
5 mL (1 tsp) tsp ground cinnamon
1 pinch salt
250 mL (1 cup) cup mashed bananas
180 mL (¾ cup) cup buttermilk or milk
60 mL (¼ cup) cup maple syrup
1 egg
45 mL (3 tbsp) tbsp canola oil
125 mL (½ cup) cup plain Greek yogurt
2 sliced bananas
to taste maple syrup
180 mL (¾ cup) cup buckwheat flour
180 mL (¾ cup) cup gluten-free or unbleached white flour
15 mL (1 tbsp) tbsp baking powder
5 mL (1 tsp) tsp ground cinnamon
1 pinch salt
250 mL (1 cup) cup mashed bananas
180 mL (¾ cup) cup buttermilk or milk
60 mL (¼ cup) cup maple syrup
1 egg
45 mL (3 tbsp) tbsp canola oil
125 mL (½ cup) cup plain Greek yogurt
2 sliced bananas
to taste maple syrup
Directions
1In a bowl, mix together the dry ingredients.
2In a second bowl, mix together the wet ingredients.
3Pour the wet mixture into the dry mixture using a wooden spoon, making sure not to overmix.
4Heat the oil in a non-stick pan. Scoop ¹⁄₃ cup of the pancake batter into the pan. Cook for 2 minutes. Flip. Cook for 1 to 2 minutes. Remove and set aside on a plate. Cook the rest of the pancakes.
5Serve with yogurt, maple syrup, and banana slices.
6For light pancakes, don’t overmix the batter. They will be fluffy as a cake.
Disclaimer
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Personal Note
Personal Note