Banana Pancakes

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For a lighter pancake, separate the eggs and beat the whites stiffly. The banana can be either sliced onto the cakes or mashed and incorporated into the batter.

Difficulty: Easy

Hands-on: 5 minutesTotal: 10 minutes

Serves: 16

Ingredients

  • ½ cup milk
  • 2 eggs
  • 1½ Tbsp. butter, melted
  • 1 Tbsp. wheat-free baking powder
  • 1 banana
  • 1 cup rice flour (or substitute corn, chickpea, or tapioca flour)
  • Extra butter for frying pancakes

Directions

  • In the bowl of a food processor, process the milk, eggs, and melted butter together. Slowly add the baking powder, banana, and flour and process until smooth.
  • Heat a griddle pan or large frying pan over medium heat. Drop a teaspoon of butter on it and when the butter sizzles, start pouring on the batter to about 2" diameter.
  • When bubbles come to the top, turn the pancakes and continue to fry until golden brown. Place on a plate in a warm oven to keep the pancakes warm while you make the others.

Recipe Information

Serves: 16

Ingredients

  • ½ cup milk
  • 2 eggs
  • 1½ Tbsp. butter, melted
  • 1 Tbsp. wheat-free baking powder
  • 1 banana
  • 1 cup rice flour (or substitute corn, chickpea, or tapioca flour)
  • Extra butter for frying pancakes

Directions

  • In the bowl of a food processor, process the milk, eggs, and melted butter together. Slowly add the baking powder, banana, and flour and process until smooth.
  • Heat a griddle pan or large frying pan over medium heat. Drop a teaspoon of butter on it and when the butter sizzles, start pouring on the batter to about 2" diameter.
  • When bubbles come to the top, turn the pancakes and continue to fry until golden brown. Place on a plate in a warm oven to keep the pancakes warm while you make the others.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat2g
Saturated Fat1g
Cholesterol25mg
Sodium10mg
Total Carbohydrate10g
Dietary Fiber0g
Sugars1g
Protein2g