What better way to start your day than with some yummy pancakes! These pancakes are easy to make and taste as good as any regular pancake. We hope you enjoy the recipe, and if you give it a try let us know what you think. You can email us directly at: ezglutentestkitchen@elisa-tek.com. Feel free to drop a line if you ever have questions about recipes, substitutions, or safe food handling practices.
Cinnamon Banana Pancakes
Ingredients
- 1 cup gluten free flour
1/4 teaspoon cinnamon
2 tablespoons granulated sugar
1.5 teaspoons baking powder
1/2 teaspoon salt
2 small mashed ripe bananas
3/4 cup milk
1 large egg
2 tablespoons melted butter
1/2 teaspoon vanilla extract
Directions
In a medium bowl whisk together your gf flour, cinnamon, baking powder, and salt. Now add
the melted butter, egg, milk, and vanilla extract. Whisk briskly until batter is well mixed and
thickened. If possible, allow batter to rest for 5 minutes.
While the batter rests, preheat your griddle to a medium heat. It is very important you let the
griddle heat fully before you start your pancakes!
When ready to start cooking your pancakes lightly grease your griddle with butter. Scoop
about 1/4 cup of batter onto your skillet. We used a 1/4 cup measuring cup for this. Cook until
your edges are well set and bubbly. This should take about 2 minutes. Then you are ready to
flip and cook for 2 more minutes.
Serve immediately with your favorite toppings! We went with whipped cream and maple
syrup.
Notes
Always check your ingredients and brands to be sure they are gluten free. We used Clabber
Girl brand baking powder and McCormick Pure Vanilla Extract.
We used King Arthur 1:1 flour. If your flour mix does not have xanthar gum just add a 1/2
tablespoon per cup of flour.
Feel free to adjust sugar and spice levels to your tastes.
Need a dairy free option? Absolutely! You can use oil 1:1 in place of butter if you are going
dairy free. We tried the recipe with coconut and almond milk with no issues. We tried going
egg-less and used Red Mill Egg Replacement. We found this made the pancake a bit chewier
but otherwise, fine.
We strongly recommend you allow your pancake batter to rest at least 5 minutes before
cooking. This will allow them to fully develop and become the fluffy goodness you want. The
mix can rest up to 30 minutes.
These should be served as soon as possible. Once they sit for a bit, they tend to become
chewy.
You can keep them warm in your oven; just heat the oven to 225F and place pancakes on a
parchment lined baking sheet. We would not recommend leaving them for longer than 30
minutes, so they don’t become dry.
𝐄𝐙𝐆𝐥𝐮𝐭𝐞𝐧® 𝐓𝐞𝐬𝐭𝐊𝐢𝐭𝐜𝐡𝐞𝐧
ezglutentestkitchen@elisa-tek.com