Gluten Free Buttermilk Banana Pancakes

In my attempt to eat as wheat free as possible, I made Gluten Free Buttermilk Banana Pancakes this morning as I kind of got boring with the usual salad bowls or Crispbread. I made a big batch and could be stored in the freezer for other days. This had been my second attempt with a gluten free pancake recipe.

To be honest, GF pancakes are not as soft and fluffy as the ones made with wheat flour. They weren’t dry in texture, just not soft and spongy. Before my attempt to eat as wheat free as possible, I shuddered at the thought of having to eat GF bread. I tried and they were not as good as regular ones but the toppings you put on them would make a difference.

Gluten Free Buttermilk Banana Pancakes (adapted from love & ZEST)

When I sent this picture to @missyapsays. the first thing she commented was that the pancakes looked dry. Maybe it was the color filter but the pancakes really weren’t as dry as it looked. I didn’t use any oil or melted butter when cooking the pancakes but I added two tablespoons of vegetable oil into the batter.

Ingredients:

  • 2 cups gluten free plain flour *Orgran Gluten Free Plain Flour*
  • 1 tsp soda bicarbonate
  • 1 tsp salt
  • 2 eggs
  • 2 tbsp coconut oil, melted *sunflower oil*
  • 2 cups low fat buttermilk
  • 1 tsp vanilla extract *omitted*
  • 3 ripe bananas, mashed *Philippines Dole Cavendish Banana*
  • 2 tbsp sweet condensed milk, optional

Directions:

  1. In a large bowl, combine the dry ingredients – gluten free plain flour, soda bicarbonate and salt together. Sift and set aside.
  2. In another large mixing bowl, combine the wet ingredients – eggs, sunflower oil, buttermilk and mashed bananas together.
  3. Make a well in the centre of the flour mixture and pour in the wet mixture. Stir until well combined.
  4. Heat a non-stick frying pan over low heat. Pour 1/3 cup of the batter and cook for about two to three minutes, or until bubbles formed on the surface of the batter. Flip over and cook until both sides are evenly browned.
  5. Remove from frying pan and serve with preferred toppings.

Mom commented that the pancakes tasted bland. She mentioned that the batter could do with more sweet condensed milk. LOL! Well, I didn’t want to overwork with the sweet condensed milk hence I added it in moderation. I had my pancakes with creamy peanut butter and it was really good.

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