Gluten-Free Banana-Blueberry Pancakes

gluten-free-banana-blueberry-pancakes
Photo by Joseph De Leo
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  • Makes 12 pancakes
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    Nutritional Information

    Per Serving

    • Calories 629 calories
    • Fat 31 g
    • Sat Fat 13 g
    • Cholesterol 257 mg
    • Sodium 699 mg
    • Protein 14 g
    • Carbohydrate 79 g
    • Sugar 16 g
    • Fiber 7 g
    • Iron 3 mg
    • Calcium 98 mg

Ingredients

  1. Check 1 cup brown rice flour
  2. Check 1/2 cup potato starch
  3. Check 1/2 cup almond flour
  4. Check 1 teaspoon baking powder
  5. Check 1 teaspoon fine salt
  6. Check 2 very ripe bananas, mashed
  7. Check 4 large eggs, beaten
  8. Check 4 tablespoons unsalted butter, melted, plus more for the skillet and for serving
  9. Check 2 teaspoons pure vanilla extract
  10. Check 1 pint blueberries
  11. Check pure maple syrup, for serving

Directions

  1. Whisk together the brown rice flour, potato starch, almond flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together the bananas, eggs, butter, and vanilla. Whisk the wet ingredients into the dry ingredients until just combined (do not overmix).
  2. Melt butter in a large nonstick skillet or griddle over medium heat. For each pancake, spoon a scant ¼ cup batter onto the prepared skillet. Cook until bubbles appear evenly over the top of each pancake, 4 to 6 minutes. Drop a few blueberries onto each pancake and flip. Continue cooking until evenly golden and cooked through, 1 to 2 minutes more. Repeat, buttering the skillet between batches.
  3. Serve with the maple syrup and butter.