Sunday, April 14, 2013

Gluten Free Banana Pancakes with Strawberries

(about 3  5" pancakes/serving)

Lately I've noticed a number of gluten free banana pancake recipes circulating the internet. I tried several and with a bit of experimentation ended up with this recipe. The resulting pancakes are a little on the flat side, not too sweet and not too eggy. I did get fluffy pancakes when I separated the eggs, beat the egg whites until they were stiff and folded those back into the batter, but that's just too much work for a Sunday morning. I tried a few batches with baking powder, and in the end omitted that because I didn't notice much of a difference. I also made these with and without coconut flour and I liked them best when they contained a small amount as that seemed to give them a bit more structure.

These banana pancakes are moist and delicious. Even if you can tolerate gluten, I highly recommend giving these a try, you might be surprised how good they are!

per serving
1 cup fresh strawberries
1 tsp brown sugar

1 medium just ripe banana (use an over-ripe banana if you prefer a sweeter pancake)
1 large egg
1 tbsp coconut flour

whipped cream, optional

Wash and hull the strawberries. Cut them in half and lay them in an even layer on a plate with the cut sides facing up. Sprinkle the sugar evenly over the cut berries and set aside.

To make the pancakes in a food processor:
Peel and cut up the banana and place into bowl. Add the egg and coconut flour. Pulse until the mixture is smooth. You'll end up with about 3/4 cup of batter per serving.

To make the pancakes by hand:
Peel and cut up the banana and place into a bowl. Mash it with a fork until you have a fairly smooth mixture; a few lumps are ok. Stir in the egg and coconut flour. Mix until smooth. You'll end up with about 3/4 cup of batter per serving.

Heat a non stick griddle or large frying pan over medium-low heat. I tried a few different temperature settings and this worked best for me using a gas flame. You might have to experiment a bit as these pancakes will brown quickly if the temperature is too high.

Lightly grease the griddle and pour *small pancakes about 5" in diameter leaving  space around them. You'll use about 1/4 cup of batter for each.

Cook them for a minute or two until the bottoms are nicely browned. Carefully flip each one over and cook the other sides until they are done; another minute or two. *These pancakes aren't quite as sturdy as those made with a lot of flour.

Continue until all of the batter is used up. Keep the finished pancakes warm.

To serve:
Top the pancakes with the strawberries and a dollop of whipped cream, if using.


Torviewtoronto said...

wonderful pancake and presentation looks awesome

Anonymous said...

The sugar doesn't make it paleo. You might want to swap that with honey.

Gerlinde in Washington said...

Thanks for the tip!

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