HOW TO: Gluten-Free Banana Pancake

I make gluten free banana pancakes at home about once a week. They are important to make properly because bananas are quite wet, so u want to use the banana as a substitute to replace the egg and a majority of the milk that is usually used. This is how I make my pancake and it comes out delicious.

INGREDIENTS

1 oz milk

1 medium banana

1/4 teaspoon of cinnamon

1/4 cup of gluten free pancake mix flour

Real maple syrup for pancake after it’s finished cooking

Butter for skillet to cook pancake

DIRECTIONS

1. Get out a bowl and fork.

Use 2/3 of the banana and put in bowl with cinnamon.

Set the remaining banana on a plate and slice into 1/4 inch slices. Set aside.

Mash together the bananas and cinnamon with fork.

Let sit for a minute so that it becomes extra mushy and watery.

006

This is what I let my banana looks like when I use it for pancakes. I want it to get nice and sweet so that it adds to the taste of the pancake.

This is how the banana and cinnamon should look like when mashed together.

This is how the banana and cinnamon should look like when mashed together.

2. Next, add 1/4 cup of gluten-free pancake mix powder to the mashed bananas.

This is a relatively inexpensive brand that I use. I sometimes use a more expensive different brand.

This is a relatively inexpensive brand that I use. I sometimes use a more expensive different brand.

The measuring cup that I use with pancake mix.

The measuring cup that I use with pancake mix.

This is how it should look with the pancake mix flour added.

This is how it should look with the pancake mix flour added.

See how you can form fork marks in it?

See how you can form fork marks in it?

3. Gradually add 1 ounce of milk to batter.

Batter should not be thin but not thick either.

If it’s too thin, it won’t cook thoroughly.

The 1 oz of mik

The 1 oz of mik

The batter should look like this after adding the milk.

The batter should look like this after adding the milk.

See how it is thick enough to remain on the fork for a few seconds before it falls off. This is a good thickness for the batter.

See how it is thick enough to remain on the fork for a few seconds before it falls off. This is a good thickness for the batter.

4. Turn on stove burner to a low setting.

Add butter once warm.

Butter should melt and slowly bubble.

If the butter smokes and turns brown then the heat is at too high of a setting.

This is the setting I use on my

This is the setting I use on my “real fire” stove. It’s set between low and medium.

Here's the batter in the pan on a low to med flame.

Here’s the batter in the pan on a low to med flame.

A look inside the pan.

A look inside the pan.

5. I leave it cooking on one side for about five minutes.

This is so that it actually cooks out the moisture so that it won’t be wet and gooey in the middle.

It should bubble somewhat while it is cooking.

After five minutes, flip pancake.

It should be nice and dark brown colored.

This is how it should look after you flip it.

This is how it should look after you flip it.

A close-up view....Note how there are little holes from the bubbling while cooking. This allows air flow for proper cooking.

A close-up view….Note how there are little holes from the bubbling while cooking. This allows air flow for proper cooking.

6. Once you flip the pancake, the other side will cook faster.

Cook for 3 minutes.

It shouldn’t burn because the flame is really low.

After 3 minutes, flip again.

This is what the other side of the pancake looks like. It's a little odd looking, but it should be cooked through.

This is what the other side of the pancake looks like. It’s a little odd looking, but it should be cooked through.

A closer view. If you touch it, it should feel cooked and not wet.

A closer view. If you touch it, it should feel cooked and not wet.

7. It should be ready to eat and enjoy.

Get your plate with the set aside banana slices.

Add the pancake to the plate.

Top pancake with syrup and enjoy.

I added some dried cranberries to the banana slices.

Sometimes I add a side of blueberries to the banana slices instead.

The fully cooked pancake with some banana slices and dried cranberries.

The fully cooked pancake with some banana slices and dried cranberries.

Fully cooked pancake with some syrup.

Fully cooked pancake with some syrup.

I love the way the pancake tastes. It takes a while to cook the pancake, but the taste is worth it. Yes, this is a recipe that serves only one person, but you can make this for more just using the same methods and tips.

Enjoy your gluten-free pancake.

If this pancake isn’t for you, maybe you’d like my book instead.

www.kathleenivanchildrensauthor.com

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1 Comment (+add yours?)

  1. canaf
    Jun 27, 2015 @ 07:11:25

    Sounds yummy!

    Reply

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