Time: 50 min.
Complexity: easily
Quantity: 12 pcs.

Wake your family up on Sunday morning to the wonderful aroma of bananas as these gluten-free pancakes fry. The banana not only adds flavor, but also replaces some of the sugar and helps bind the dough. The pancakes are tender and fluffy, and the walnut pieces inside are a pleasant surprise. Even those who don't adhere to a gluten-free diet will love these pancakes. Drizzle with maple syrup and enjoy!

Ingredients:

• 2 ripe bananas + sliced ​​banana for serving
• 3 tbsp. l. brown sugar
• 1/4 tsp. nutmeg
• 1 cup of sour milk or kefir
• 2 eggs
• 1.5 tbsp. all-purpose gluten-free flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 1/4 cup walnut pieces
• Butter or vegetable oil, for frying
• Maple syrup, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bananas, brown sugar, nutmeg, sour milk, kefir, eggs, gluten-free flour, baking powder, walnuts, butter, maple syrup

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Preparation:

Step 1

• Mash the bananas:

  
  Mash the bananas thoroughly to remove any large lumps. Add the brown sugar and nutmeg and mix well. Add the sour milk and eggs. Using a silicone spatula, stir the mixture until the eggs are completely incorporated.
  
Step 2

• Mix dry ingredients:

  
  In a large bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center of the flour mixture.
  
Step 3

• Make the pancake batter:

  
  Pour the liquid mixture into the well and stir until no traces of flour remain. Add the walnut pieces and stir again. Let the batter rest for 30 minutes, then begin frying the pancakes.
  
Step 4

• Fry the pancakes:

  
  Heat a nonstick skillet or electric griddle over medium heat. Once hot, add a little butter or vegetable oil. Drop the batter into the skillet, 1/4 cup at a time. Cook 4 pancakes at a time until bubbles form on the surface, about 2 minutes. Flip the pancakes and cook until golden brown on the bottom, about 1 minute.
  
Step 5
• Place a stack of pancakes on a plate and fry the remaining ones. To keep the pancakes warm while you fry the next batch, place the plate in the oven preheated to 95°C (205°F). Top the pancakes with banana slices and drizzle with maple syrup.

Votes: 1

Author of the recipe - Shauna James Ahern is a food writer, gluten-free recipe author, and professional baker.