Gluten Free Banana Pecan Pancakes
These Gluten Free Banana Pecan Pancakes are perfectly light & fluffy, and delicately sweet. They're also quick and easy to make!
Servings: 18 4" pancakes
frying pan or skillet
Add banana, eggs, flour, milk, and baking powder to blender cup.
Blend until all ingredients are well mixed.
Preheat a skillet or frying pan, over medium-low heat. Grease the pan if necessary. (I use a well-seasoned cast iron pan, and find that I need little to no butter for greasing with this recipe.)
Pour batter into 4" rounds on hot pan or griddle. Cook until edges are well set, and bubbles have begun to appear toward the center. (About 4 minutes)
Flip and cook briefly on the second side until golden brown. (About 2 more minutes)
I use Bob's Red Mill Gluten Free 1 to 1 flour in this recipe, and it works wonderfully. Feel free to use your favorite gluten free flour instead, but be aware that you may need to tweak the amount of flour used to get the perfect consistency, since gluten free flour blends can vary widely in their capacity to absorb moisture. If your batter is too thin, try adding an extra tablespoon of flour. If it's too thick, add a little extra milk a teaspoon at a time.
This recipe call for no added sweetener, but it's still delicately sweet when made with a good ripe banana. If your banana isn't fully ripe, you may like to add a teaspoon of honey to help sweeten the recipe a bit.
Serving: 1pancake | Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 13mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg