Gluten-Free Banana-Blueberry Pancakes

Gluten-Free Banana-Blueberry Pancakes
Joseph De Leo
Makes 12 pancakes
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
brown rice flour
1/2
cup
potato starch
1/2
cup
almond flour
1
teaspoon
baking powder
1
teaspoon
fine salt
2
very ripe bananas, mashed
4
large eggs, beaten
4
tablespoons
unsalted butter, melted, plus more for the skillet and for serving
2
teaspoons
pure vanilla extract
1
pint
blueberries
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.
Sarah Copeland, Family Issue 2013

Nutritional Information

  • Per Serving
  • Calories 629
  • 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
What does this mean? See Nutrition 101.