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Fall Pancakes Gluten Free

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Ingredients

Adjust Servings:
1/2 cup buckwheat flour
1/2 cup brown rice flour
1/2 cup garfava flour (or garbonzo flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/8 teaspoon nutmeg
1 egg
1 1/4 cups skim milk (rice or soy work too)
1 large mashed banana (ripe)

Nutritional information

81.5
Calories
9 g
Calories From Fat
1 g
Total Fat
0.3 g
Saturated Fat
19.2 mg
Cholesterol
242.3 mg
Sodium
15.4 g
Carbs
1.4 g
Dietary Fiber
1.9 g
Sugars
3.3 g
Protein
64g
Serving Size

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Fall Pancakes Gluten Free

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    Cuisine:

    I was hesitant to believe these would be tasty due mainly to the Garbanzo flour. Who knew? This is a wonderful recipe! The pancakes batter is a little disconcerting at first, as it's an odd texture and grey, but Oh Boy does it make some tasty and fluffy pancakes! We will be using this one again, as pancakes are a favorite and we've been missing them in our newly GF household.

    • 45 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Fall Pancakes (Gluten Free), Sweetened only with banana, these pancakes are very nutritious and definitely taste like Fall! Cinnamon and cloves are both supposed to aid in digestive health and cloves are actually supposed to warm the stomach This recipe is a take-off of my guiltless banana pancakes Check out the calories on this one! I got the idea to add the spices from Messy Cook in Recipe #123665 , I was hesitant to believe these would be tasty due mainly to the Garbanzo flour Who knew? This is a wonderful recipe! The pancakes batter is a little disconcerting at first, as it’s an odd texture and grey, but Oh Boy does it make some tasty and fluffy pancakes! We will be using this one again, as pancakes are a favorite and we’ve been missing them in our newly GF household , These are really great pancakes! I found the prominent taste to be the banana, but that was welcomed, and provided some sweetness to the pancakes I was expecting the pancakes to be a little on the drier side, but they were still nice and moist and fluffy A great and tasty way to use these different flours


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    Steps

    1
    Done

    Preheat Your Skillet Over Medium to Low Heat.

    2
    Done

    Mix Up the Dry Ingredients, Then Add the Wet and Whisk Vigorously For About 30 Seconds (hand Whisk Is Fine). the Batter Will Still Be a Bit Lumpy Due to the Banana, but That Is Okay.

    3
    Done

    Cook on a Non Stick Skillet Make Them About the Diameter of a Regular Sized Spatula. No Oil or Butter Is Needed, They Actually Come Out More Even-Toned Without It (though Butter Is Yummy Once and a While!).

    4
    Done

    Flip Pancakes When They Begin to Look Slightly Dry Around the Edges and Bubble Slightly (about 2-4 Minutes Depending on the Temperature of Your Skillet). Then Cook on the Other Side 1-2 Minutes or Until Center Is Cooked Through.

    5
    Done

    Top With Honey, Non-Fat Yogurt, Sliced Banana or Whatever Your Heart Desires!

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    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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