30-Minute Gluten-Free Rice Flour Banana Pancakes
Fluffy pancakes made with brown rice flour and mashed ripe bananas create a naturally sweet breakfast that's both satisfying and wholesome. The combination of cinnamon and vanilla adds warmth while almond milk keeps them tender. These delicate pancakes require gentle handling but reward you with a hearty, gluten-free option that works well for weekend brunches or special dietary needs. The banana provides natural sweetness alongside the maple syrup, making them appealing to both kids and adults.
Ingredients
Instructions
- 1
Mash the bananas with a fork until mostly smooth
- 2
Add the eggs, milk, oil and maple syrup and mix until combined
- 3
In a separate bowl, combine the flour, salt, baking powder and cinnamon and stir to combine
- 4
Incorporate the flour mixture into the banana mixture and stir just until combined
- 5
Heat a skillet to medium heat and add butter or oil
- 6
Form small pancakes on the skillet using about 2-3 tablespoons each
- 7
Allow them to cook a couple of minutes until the sides begin to set up before flipping gently
- 8
Cook another 3 to 5 minutes until pancakes are cooked all the way through
Tips
Handle these pancakes gently when flipping as they are more fragile than regular pancakes due to the rice flour base
Wait for the edges to set before flipping to ensure they hold together better
Use ripe bananas for maximum natural sweetness and easier mashing
Good to Know
Store covered in refrigerator for up to 3 days
Dry ingredients can be mixed the night before
Serve immediately while warm with additional maple syrup or fresh fruit
Common Mistakes
Don't overmix the batter to avoid tough pancakes
Use medium heat to prevent burning while ensuring they cook through
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these dairy-free?
Yes, they're already dairy-free when made as written with almond milk and oil instead of butter for cooking.
What if I don't have brown rice flour?
White rice flour works as a 1:1 substitute, though the texture will be slightly lighter and less nutty in flavor.
How long do these pancakes keep?
Store covered in the refrigerator for up to 3 days and reheat gently in the microwave or toaster.