Gluten-Free Strawberry Banana Pancakes
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
57
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Whole Milk1
Egg1 cup
Granulated Sugar2 cups
White Rice Flour1 cup
Buckwheat Flour1 cup
Oat Flour1 tbsp
Baking Powder1.5 tsps
Baking Soda1 tsp
Salt3 tsp
Xanthan GumDirections:
1
In a large bowl, whisk together the milk, butter, banana and egg
2
Then add in the Gluten-Free Pancake Mix and rest the batter for 5 to 10 minutes
3
Preheat the griddle to medium heat
4
Preheat the oven to low heat
5
Meanwhile, pour the sugar over the strawberries and stir to combine, then set aside
6
Lightly grease the griddle and scoop 1/4-cup portions of the batter onto the griddle
7
Cook until bubbles form on the top of the pancakes and the edges appear dry, 3 to 4 minutes, checking after 2 minutes to make sure they aren't too brown
8
Adjust the heat as needed
9
Flip the pancakes and cook until the other side is brown and the pancakes feel firm when lightly pressed with a spatula, 1 to 3 minutes
10
Place the finished pancakes in the warm oven, and repeat for the remaining batter, 8 to 10 pancakes total
11
Stack three pancakes with strawberries between each layer and top with syrup to serve
12
In a large bowl whisk together the rice flour, buckwheat flour, oat flour, sugar, baking powder, baking soda, salt and xanthan gum
13
Store in an airtight container until ready to use