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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:

Ingredients

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.
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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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