Gluten Free | Dairy Free | Sugar Free
You know that song Banana Pancakes from Jack Johnson? It goes something like…
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now
doo dee doo doo mmmm
I love listening to this song while making banana pancakes. It’s one of the first songs that my hubby serenaded to me when we were dating. As he sang each lyric perfectly, I hummed along because I could never memorize any song to save my life. So the last line is what usually comes out of my mouth.
Yes, I know…so cheesy. Sometimes you just have to be a bit cheesy because life is too short to not be!
I love sharing recipes like this one because I can introduce new ingredients to you.
Such as brown rice flour, a flour made from ground up brown rice. It’s also gluten free. Oh yeah…
If you have celiac, are gluten-intolerant, or simply trying to cut back on eating gluten but still want to cook and bake delicious old school meals like good ‘ol pancakes, you need this item in your pantry.
Brown rice flour can also be used to make gluten-free muffins, cakes, and to thicken gravy.
You can even use this flour to make wheat-free dog treats if your dog is allergic to wheat and gluten! I’ve compiled some great recipes here.
The original pancakes that you’re used to eating at IHOPS is fluffy from the use of buttermilk. In this recipe, the coconut milk is going to take over that job.
Again, eliminating another known allergen. Dairy.
The moistness and sweetness comes from the over ripe bananas.
So all in all, you’ve got a gluten-free, naturally sweetened, dairy-free, moist banana pancakes that smell and taste like banana bread.
So go turn on Jack’s song, and hum along while you whip out these pancakes.
Then fall in love. 😉
- 2 ripe bananas, mashed
- ½ cup organic coconut milk
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup brown rice flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup walnuts, chopped
- Coconut oil to grease pan.
- Mash the bananas in a mixing bowl.
- Add the eggs, coconut milk, and vanilla extract and whisk together.
- In a separate bowl, combine the rest of the ingredients and stir together.
- Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.
- Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature.
- Measure ¼ cup of the banana pancake batter and pour it into the skillet.
- Cook until the sides of the pancake begin to firm up, about 2 minutes.
- Flip to the other side and cook another minute or two until pancake is cooked all the way through.
Adapted from the lovely Roastedroot.
Need another gluten-free pancake recipe? Try my coconut pancakes.Please share this recipe with friends and family. And your dog.