Few things are more difficult to give up on a gluten-free diet than the beloved pancake. There are quite a few gluten-free pancake recipes floating around, but most of them lack the fluffy cake texture found in the buttermilk varieties.
This gluten-free pancake recipe has a fluffy, light texture that is usually found only in a wheat flour buttermilk pancake. They fluff up in the pan as they are cooked, just like their gluten-filled cousins.
Use a whisk for stirring: it is very useful for smoothing out the lumps that are in coconut flour, beating the eggs, and combining all of the ingredients together.
Spoon the batter into the pan so the pancake will be a little larger than silver-dollar size at the largest. This ensures that they will cook evenly and will be easier to manage in the pan.
A common way to gauge when a pancake is ready to flip is by the bubbles produced in the batter when it is in the pan. Gluten-free pancakes do not have the consistency to produce those bubbles, so it is necessary to keep watching to make sure they do not become overcooked. Flip once, as soon as the pancake is cooked on one side and sturdy enough to flip. Then flip two or three more times until the pancake is fully cooked. These pancakes darken quickly, so it is important that you do not leave them unattended.
Add a favorite topping. A little maple syrup goes a long way, as the banana provides a natural sweetness. Also, a small amount of maple syrup is included in the mix. Butter or fruit also complement this pancake nicely.
Gluten-Free Banana Pancakes
- 1/4 cup coconut flour
- 2 tablespoons flax seed meal
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs, beaten
- 1 egg yolk, beaten
- 1 teaspoon maple syrup
- 1/4 teaspoon apple cider vinegar
- 3 tablespoons coconut milk (or whole milk, heavy cream, or half and half)
- 1 tablespoon coconut oil
- 1 banana, mashed
- Heat a pan over medium-low heat with butter or oil.
- Whisk together coconut flour, flax seed meal, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together eggs, egg yolk, maple syrup, apple cider vinegar, coconut milk, and coconut oil.
- Mix banana in with the egg mixture.
- Add the flour mixture to the egg mixture. Stir together well.
- Portion into heated pan in spoonfuls. Be sure to keep the size no larger than about three inches in diameter.
- Flip when the pancake is sturdy enough. Flip a few times to keep the pancake from getting too dark.
- Serve with butter, maple syrup, or fruit.