Gluten-Free Strawberry Banana Pancakes

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
3 servings
Level:
Easy

Ingredients
  • 1 cup whole milk
  • 1 tablespoon butter, melted, plus more for greasing
  • 1 ripe banana, mashed
  • 1 egg
  • 1 1/4 cups Gluten-Free Pancake Mix, recipe follows
  • 1/4 cup granulated sugar
  • 1 pound strawberries, stemmed and sliced
  • Maple syrup, for serving
  • Gluten-Free Pancake Mix:
  • 2 cups white rice flour
  • 1 cup buckwheat flour
  • 1 cup oat flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon xanthan gum
Directions
  • In a large bowl, whisk together the milk, butter, banana and egg. Then add in the Gluten-Free Pancake Mix and rest the batter for 5 to 10 minutes.

  • Preheat the griddle to medium heat. Preheat the oven to low heat.

  • Meanwhile, pour the sugar over the strawberries and stir to combine, then set aside. Lightly grease the griddle and scoop 1/4-cup portions of the batter onto the griddle. 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. Adjust the heat as needed. 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. Place the finished pancakes in the warm oven, and repeat for the remaining batter, 8 to 10 pancakes total.

  • Stack three pancakes with strawberries between each layer and top with syrup to serve.

Gluten-Free Pancake Mix:
  • In a large bowl whisk together the rice flour, buckwheat flour, oat flour, sugar, baking powder, baking soda, salt and xanthan gum. Store in an airtight container until ready to use.

  • Yield: 4 cups


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    This recipe is featured in:

    American Diner Revival