** NOTE: Whisk together sweet and brown rice flours before starting recipe.
So here is a great gluten-free banana pancake recipe that I tried out yesterday:
Put the following INGREDIENTS in your blender:
1 Ripe Organic Banana
1 T. Vegetable Oil
1/2 tsp. Celtic Sea Salt (or to taste)
1 1/2 C. Nondairy Milk or other milk
Pinch of Nutmeg
1 T. Cinnamon
2 T. Stevia Powder or other sweetener
4 tsp. Baking Powder
Blend the above and then pour over:
1/2 C. Sweet Rice (gluten-free) Flour
1/2 C. Brown Rice (gluten-free) Flour
Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and flip when bubbles appear on all sides and elsewhere on pancake.
If you make these gluten-free banana pancakes small and sturdy they can be frozen and put in toaster for a quick 'bread' snack.
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hi there. I found your recipe today and followed it exactly. I was a little skeptical at first because I'm a baker and have worked a lot with gluten free recipes. I found that using only sweet white rice flour makes for a unusual texture, however, I wanted to give it a try. My pancakes turned out crispy and delicious on the outside and gooey in the middle. I tried mixing half brown rice flour and half sweet white rice flour with much better results. I always look for people's comments on recipes and didn't find any on yours so I thought I'd give my two cents.
ReplyDeleteThank you dear Baker-Reader. I appreciate your suggestion and have changed the recipe to reflect that!
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