Dairy Free Gluten Free Banana Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.5(4)
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Learn more →Ingredients
4 servings
- 1 ½ cups gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 medium ripe bananas, mashed (about ¾ cup)
- 1 cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 2 large eggs
- 2 tbsp unsalted butter, melted, plus more for the griddle
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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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