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Gluten-Free Banana-Blueberry Pancakes

Gluten-Free Banana-Blueberry Pancakes
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Makes 12 pancakes| Hands-On Time: | Total Time:



  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.

Nutritional Information

  • Per Serving
  • Calories 629
  • Fat 31g
  • Sat Fat 13g
  • Cholesterol 257mg
  • Sodium 699mg
  • Protein 14g
  • Carbohydrate 79g
  • Sugar 16g
  • Fiber 7g
  • Iron 3mg
  • Calcium 98mg
What does this mean? See Nutrition 101 .

Quick Tip

The inside of a freezer
Store brown rice flour in the refrigerator or freezer since whole grain flours can become rancid quickly at room temperature.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.