Gluten Free Honey and Banana pancakesJump to Recipe
Gluten free pancakes are quite easy to make. You just need to take a bit of care when cooking them. Nothing worse than pancakes that are a bit charred on the bottom! Mind you, the rule is that the first one is usually just a test case. So don’t get too disheartened if that first one isn’t the way you’d like it.
If you like this recipe and need more simple, gluten free ideas, then have a look at my collection of 60 recipes in Fresh and Gluten Free. It has recipes for breakfast, lunch and dinner, as well as snacks and ideas for entertaining. And doesn’t use expensive ingredients that are harder to find.
Gluten free pancakes
- mixing bowl
- non-stick fry pan
- 2 bananas use up those over ripe ones!
- 1 tbsp honey
- 2 eggs
- 1/2 cup natural, unsweetened yoghurt
- 1/2 cup cornflour you can use 1 cup store bought GF self raising flour instead of cornflour and rice flour
- 1/2 cup rice flour
- 1/2 cup almond meal
- 2 tspn baking powder check label for GF variety
- Process bananas, yoghurt, eggs, honey and a pinch of salt
- In a large mixing bowl, mix the flours and baking powder and then add the banana mixture and stir until really smooth.
- Gently heat a large non-stick fry pan to a low temperature.
- Using about tablespoon mixture at a time, cook the pancakes on a low heat – otherwise one side usually gets a bit burnt!
- To serve, layer them with yoghurt, cut fresh strawberries or blueberries and drizzle a little extra honey if you are indulging in a luxury Sunday breakfast!
Ideas for toppings
As you can see in the photo, I’ve used whole strawberries. And, to add a little bit extra luxury, have caramelised them as well. How do you do that? Well, it’s super easy. You can even use the same pan that you cook the pancakes in. Less washing up! And make double the amount because they are great on your muesli the next morning. My strawberries are from a local organic berry farm, Longford Berries. Every summer we go picking masses of berries and fill our freezer ready for the winter months.
So, take your whole strawberries (or halved if they are huge), melt 30g of butter in your pan, add a teaspoon of brown sugar, and gently toss the strawberries around in it for about 2 – 3 minutes. You don’t want them getting too soft. They look great if you just get a nice glaze on them without them going mushy. At the last minute you can toss through a teaspoon of balsamic vinegar too. Hint – these are great on top of a cheesecake too!