Discover a delicious gluten-free pancake recipe that’s easy to make and perfect for breakfast. Enjoy fluffy pancakes without the gluten!
Delicious and Easy-to-Make Pancakes for a Gluten-Free Diet
Gluten-free pancakes can be a delicious and healthy alternative for those who are sensitive to gluten or simply looking to incorporate more variety into their diet. This recipe emphasizes the use of ripe bananas, which not only add natural sweetness but also help bind the ingredients together. To create the batter, you’ll need to mash the bananas and mix them with safflower oil, eggs, and water. The type of flour used is rice flour, which is gluten-free and pairs well with the other ingredients. Baking powder and guar gum are included to ensure the pancakes rise and achieve a pleasant texture.
Achieving the right consistency for the batter is crucial, so it’s important to adjust the water gradually to get your desired thickness. Once the batter is ready, pour it into a nonstick pan, ideally greased with a bit of butter, to cook the pancakes. This recipe yields a generous amount, making 14 pancakes that can be stored in the freezer for future breakfasts. Allow the pancakes to cool completely before stacking them in plastic freezer bags for easy storage. This approach not only provides a quick meal option but also helps in managing food intolerances associated with common allergens.
Fluffy Delights: Whip Up a Gluten-Free Breakfast Bliss!
Good morning and welcome to my kitchen I have a couple of super ripe bananas so let’s make some gluten-free pancakes I love to make these because then once they’re cool I put them in Ziploc bags and put them in my freezer my name is Monica Levan and I am a registered holistic nutritionist and an inner guidance communication coach so what.
Does your inner guidance say does it tell you to avoid wheat or not regardless these muffins are fantastic so let’s go ahead and do this as you can see it’s a different view from the last video do you like this view better feels more natural to me because it’s where I normally do my cooking all right so we take a couple of.
Extra ripe bananas and put them in a bowl let’s see ah nice bruising that’s okay the bruises are sweet my kids were little I convinced them it was the best part of the banana am I a cruel mother it I’ve been to a lot of houses that don’t have one of these it is just.
A potato masher I think it’s also called a potato ricer I don’t know why because doesn’t have anything to do with rice so if you know put a comment in the chat below so anyway you can always find them at the local dollar store it’s my favorite place to shop so first thing you’re going to do is you’re going to mash these up.
And then we’re going to add eggs and oil rice flour guar gum and a little bit of oil and some leavening so I’m trying not to make too much noise because the noise Ricochet okay I give up Make Some Noise there we go I always seem to buy too many bananas I always think I’m going to eat.
Them and then somehow I don’t but I love bananas in the form of these pancakes that’s for sure okay here we go our mashed bananas and we’re going to add three eggs because if banana goop if I have um one banana I only use one and a half cups of rice flour but when I have two bananas I use two cups so let’s do two.
Cups and we put in one two and three three eggs and let’s put in a third of a cup of oil oil some people don’t even put in oil when they’re all these bananas but my intuition tells me to so let’s follow my.
Intuition and we don’t have a set amount of water because different rice flowers absorb different amounts of water so we’re just going to wing it I have a nice glass of water here I’ll just pour half of it in there and then we’re going to add the rice flour to which we add some guar.
Gum this helps make it smoother might video doing something weird so one teaspoon of ggum let’s do 1 and 1 12 tablespoons of baking powder no not one and a half tablespoons one and a half teaspoons or half a tablespoon and a Sprinkle of.
Salt just like that can you see the salt there we go and a bit of vanilla I would say around a teaspoon of vanilla I pull out my whisk I already turned on the stove so that my two pans are ready I mix it up and now I add the flour.
Mixture when I was a kid we used to go to New York to visit my family my dad’s family if my Uncle Lou was there he would always make us pancakes and see much too thick and he would give us a choice do you want thick pancakes or thin pancakes we choose different kinds depending on the.
Day all that to say that if you like them thinner just add more water if you like them thicker add less water I’ll show you in a moment way I like them I don’t like them too thin because I like to eat them with some almond butter on top and all fruit Jam that way it can give me some.
Protein but once in a while I just want them with maple syrup and I like them thicker so here we go see this consistency it’s a great consistency for thick pancakes and when you make your pancakes don’t cook them in oil they taste yucky cook them in butter even though I have.
Non-stick pans I always add some butter oh you don’t have much butter in my butter dish but it’s enough for the moment turn on the lights that you can see a little bit even though we’re far away I put butter in in four spots on my larger pen three spots in my smaller one and I pour on the four pancakes.
So again three Pancakes on the other pan you know I’m thinking maybe I should have made them a bit thicker but they’re still going to be great when they get more solid I’ll show you in a moment that’s when you flip them and then you touch them to see if they spring or if they feel liquidy and when they’re done you put them on a.
Cooling rack you’re going to want them on a cooling rack because if you stack them on top of each other they kind of stick together because rice flour is not the same as wheat flour you want to cool them completely on the rack or eat them immediately which is always a good option and once they’re cooled on the rack completely.
Then you can stack them put them in Z Ziplock bags and freeze them okay I’m going to pause the video and we’re going to come back when they’re a little bit more solid and I’ll show you okay while they cooked for a couple of minutes I filled up my butter dish so I’m ready for more and I wanted to show.
You what they look like so if you look look let’s see if you can see the angle they look kind of dry and cooked around the edges and that’s when you flip them over and see how nice and golden brown they are so I’m going to flip them all over and then we’ll come back when it cooked it’s only been a minute but they.
Are cooked I’ll show you see how nice and golden brown they are and when you touch them they spring they’re solid so now I take them out and I put them on my cooling rack and I’m going to keep cooking them until they’re all finished and again once they’re cool you can take them out.
And put them stack them up and put them in a Ziploc bag and freeze them but do not stack them when they’re still hot unless they’re already on your plate with some almond butter and all fruit Jam or maple syrup having been born in Canada maple syrup is my go-to most of the time thanks for joining me and I hope you enjoy making these glutenfree.
Pancakes if you have any suggestions on how you stay gluten-free or wheat free put them in the chat talk to you soon for
