Low Sodium Gluten Free Banana Pancakes

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

1 ½ cups gluten free flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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2 tsp baking powder
½ tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cinnamon
2 medium ripe bananas, mashed (about ¾ cup)
1 cup milk
2 large eggs
2 tbsp unsalted butter, melted, plus more for the griddle
1 tsp vanilla extract
1 tbsp maple syrup (optional)

Instructions

1
Whisk together the gluten free flour, baking powder, baking soda, salt, and ground cinnamon in a large mixing bowl until evenly combined.
2
In a small mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining. Add the milk, eggs, melted butter, vanilla extract, and maple syrup, if using, and whisk until combined.

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