Banana nut pancakes (allergen-free)

banana pancake - title

If you’re a banana nut lover, these are definitely for you.

Who doesn’t love banana pancakes?  The next time you see three sad bananas on your kitchen counter just peel two of them and freeze them in a ziplock bag.  Put one of them in your fridge.  Then thaw the frozen ones   and you can make wonderful banana pancakes!  This recipe really needs three bananas because of the missing flavors from  no wheat or eggs.  You can even buy extra bananas planning to let them ripen so you can have an amazing Sunday brunch!!!

Allergen-free banana nut pancakes

Quick to prepare, these irresistible pancakes can be easily modified with chocolate chips or other nuts.

Yield:  18 pancakes (They freeze very well)
Preparation time: 30 minutes

Ingredients:

  • 42 grams sorghum flour
  • 239 grams potato starch
  • 30 grams tapioca starch or tapioca flour
  • 30 grams sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ cup Earth Balance soy-free margarine melted or butter if you can eat dairy
  • 1 tablespoon EnerG egg replacer mixed very well into ¼ cup warm water or 2 eggs is you can eat eggs
  • 1 teaspoon vanilla
  • 2 mashed thawed frozen ripe bananas
  • 1 chopped ripe banana
  • About 1 cup almond milk or milk if you can eat dairy
  • 1/3 cup chopped toasted almonds or pecans, optional

Instructions:

  1. Whisk together in large bowl the sorghum, potato starch, tapioca starch, sugar, baking powder, baking soda, salt and xanthan gum.
  2. In small bowl combine melted margarine, egg replacer mixed with warm water and vanilla. Pour into dry ingredients and mix gently.
  3. Pour mashed banana and almond milk into the mixture and stir very well with whisk or wooden spoon.  If too thick add more almond milk.
  4. Stir in chopped banana and nuts.
  5. Drop ¼ scoops of batter onto hot non-stick griddle.  Flatten slightly with wet spoon.
  6. Turn down heat to medium. Flip when bottom starts to brown and cook other side until golden brown.

Adapted from Gluten-Free Quick and Easy  by Carol Fenster, PhD

These are delicious right off of griddle. The leftovers freeze very well and can be microwaved until warm to eat another day. Imagine the yummy possibilities if you make some extra on the weekend and then have pancakes for breakfast through the week. There are several great variations of this recipe involving mini-chocolate chips, berries, etc, even as toppings so you can keep mixing it up.

Love pancakes as much as we do? Try these other allergen-free variations:

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