Gluten Free Naturally Sweetened Banana Pancakes Recipes

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GLUTEN-FREE NATURALLY SWEETENED BANANA PANCAKES



Gluten-Free Naturally Sweetened Banana Pancakes image

A couple years ago my family went on a low-sugar, dairy-free, and gluten-free diet. This recipe is sweetened by fruit and has no gluten, dairy, or added sweetener except the applesauce and banana.

Provided by Liam D

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 13

1 ⅔ cups brown rice flour
1 cup sorghum flour
¾ cup millet flour
¼ cup ground chia seeds
1 ½ tablespoons baking powder
3 ¾ cups banana puree
¾ cup chopped walnuts
3 eggs
½ cup rice milk
½ cup applesauce
½ cup vegetable oil
1 ¾ teaspoons salt
1 ½ teaspoons ground cinnamon

Steps:

  • Whisk brown rice flour, sorghum flour, millet flour, ground chia seeds, and baking powder together in a bowl. Whisk banana puree, walnuts, eggs, rice milk, applesauce, vegetable oil, salt, and cinnamon together in a separate large bowl. Whisk flour mixture into banana mixture until smooth, thick batter forms.
  • Heat a griddle or large skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, spreading as necessary to form pancake shape. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 76.2 g, Cholesterol 69.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 816.9 mg, Sugar 15.1 g

GLUTEN-FREE NATURALLY SWEETENED BANANA PANCAKES



Gluten-Free Naturally Sweetened Banana Pancakes image

A couple years ago my family went on a low-sugar, dairy-free, and gluten-free diet. This recipe is sweetened by fruit and has no gluten, dairy, or added sweetener except the applesauce and banana.

Provided by Liam D

Categories     Whole Grain Pancakes

Time 15m

Yield 8

Number Of Ingredients 13

1 ⅔ cups brown rice flour
1 cup sorghum flour
¾ cup millet flour
¼ cup ground chia seeds
1 ½ tablespoons baking powder
3 ¾ cups banana puree
¾ cup chopped walnuts
3 eggs
½ cup rice milk
½ cup applesauce
½ cup vegetable oil
1 ¾ teaspoons salt
1 ½ teaspoons ground cinnamon

Steps:

  • Whisk brown rice flour, sorghum flour, millet flour, ground chia seeds, and baking powder together in a bowl. Whisk banana puree, walnuts, eggs, rice milk, applesauce, vegetable oil, salt, and cinnamon together in a separate large bowl. Whisk flour mixture into banana mixture until smooth, thick batter forms.
  • Heat a griddle or large skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, spreading as necessary to form pancake shape. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 76.2 g, Cholesterol 69.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 816.9 mg, Sugar 15.1 g

GLUTEN-FREE NATURALLY SWEETENED BANANA PANCAKES



Gluten-Free Naturally Sweetened Banana Pancakes image

A couple years ago my family went on a low-sugar, dairy-free, and gluten-free diet. This recipe is sweetened by fruit and has no gluten, dairy, or added sweetener except the applesauce and banana.

Provided by Liam D

Categories     Whole Grain Pancakes

Time 15m

Yield 8

Number Of Ingredients 13

1 ⅔ cups brown rice flour
1 cup sorghum flour
¾ cup millet flour
¼ cup ground chia seeds
1 ½ tablespoons baking powder
3 ¾ cups banana puree
¾ cup chopped walnuts
3 eggs
½ cup rice milk
½ cup applesauce
½ cup vegetable oil
1 ¾ teaspoons salt
1 ½ teaspoons ground cinnamon

Steps:

  • Whisk brown rice flour, sorghum flour, millet flour, ground chia seeds, and baking powder together in a bowl. Whisk banana puree, walnuts, eggs, rice milk, applesauce, vegetable oil, salt, and cinnamon together in a separate large bowl. Whisk flour mixture into banana mixture until smooth, thick batter forms.
  • Heat a griddle or large skillet over medium-high heat. Drop batter by large spoonfuls onto the griddle, spreading as necessary to form pancake shape. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 76.2 g, Cholesterol 69.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 11.6 g, SaturatedFat 3.8 g, Sodium 816.9 mg, Sugar 15.1 g

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