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Banana Pecan Pancakes
Cummulative Rating
Servings
Makes about 12 pancakes.
Difficulty
Medium |
Ingredients
1-1/3 cup gf flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
Dash nutmeg, freshly grated
1/4 teaspoon salt
1 cup milk
1 cup gf plain or vanilla flavored yogurt
3 Tablespoons unsalted butter, melted
2 Tablespoons vegetable oil
2 egg yolks, lightly beaten
1 teaspoon vanilla
1/2 cup very ripe bananas, mashed
2 egg whites
1/2 cup pecans, toasted
Pure maple syrup |
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Directions
In a large bowl, mix together gf flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together milk, yogurt, melted butter, vegetable oil, egg yolks and vanilla. Stir in mashed bananas. Pour wet ingredients into dry ingredients; mixing until just combined.
Beat egg whites until stiff. Fold into batter.
Spoon about 1/3 cup of batter onto a hot, lightly greased griddle. Cook until top of each pancake is starting to dry around edges, then turn and cook until underside is lightly browned.
Serve pancakes immediately with pure maple syrup and top with toasted pecans. |
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Tips
We used The Gluten Free Pantry’s Country French Bread Mix Flour for the gf flour in this recipe. To purchase please click the link below in the Recommended Tools section.
To toast the pecans, place the pecans in a dry skillet over medium-high heat. Stir the pecans periodically until they are lightly browned and fragrant. |
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