BANANA PANCAKES [Gluten-Free, Lactose-Free, Vegetarian]
 
Prep time
Cook time
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These banana pancakes are everything. Vegetarian, gluten-free, dairy-free, fluffy, fast to make, and they taste amazing.
Author:
Recipe type: Dessert, Breakfast
Serves: 4
Ingredients
  • • 1 medium-large ripe banana
  • • 2 medium size eggs
  • • 3 tbsp of rice flour
  • • 1⁄2 tsp vanilla extract
  • • ½ tsp baking powder, optional
Instructions
  1. Peel the banana, break it into pieces and mash it with a fork until no big lumps remain.
  2. Whisk the eggs together and pour them over the mashed banana and give it a good stir, until well combined. If you opt to use vanilla extract, this is when you bring it to action.
  3. Sift rice flour into the mix and stir, one tablespoon a time.
  4. Sift baking powder and stir. The batter should be loose, so don’t freak out.
  5. Use a quality, non stick pan to make your life easier. If not available, use a tiny bit of vegetable oil or butter. Heat up the pan to medium heat and drop two spoons of batter for each pancake.
  6. Cook for 1 minute on first side. If you prefer to add extras such as nuts or fruit, now’s the time.
  7. Check if the first side of the pancake is golden-brown by lifting it just a tiny bit. If golden brown, use the thinnest spatula you have and slowly slide it under the pancake. Flip the pancake carefully, as the batter is still easy to break apart.
  8. Cook second side of pancake for 1 minute, or until golden brown.
Nutrition Information
Serving size: 1 Calories: 84,5 Fat: 2.4 g Saturated fat: 0.95 g Unsaturated fat: 1.4 g Carbohydrates: 12.5 g Sugar: 3.7 g Sodium: 32 mg Fiber: 1.1 g Protein: 3.6 g Cholesterol: 81 mg
Recipe by DIY BITES at https://diybites.com/banana-pancakes-gluten-free-lactose-free/