Banana, Almond, Rice Flour Pancakes

Banana, Almond, Rice Flour Pancakes


Banana, Almond, Rice Flour Pancakes are delicious, gluten-free, easy to make pancakes. They can be made vegan too. See instructions. I dusted it with powdered sugar and served with fresh fruits and pure Maple syrup. Top it off with my yummilicious Strawberry Jam to kick it up a notch. 

My Sunday Morning

Sunday morning and my kids wanted pancakes! As usual. My pantry though had no all-purpose flour. So I got out my “Whole Life Nutrition Cookbook” (a good book to have if you have allergies). I had to make some substitutions to the pancake recipe as I did not have all the ingredients. So after some research, I turned the recipe with what I had on hand. And so were born Banana, Almond, Rice Flour Pancakes. 

My family doesn’t have gluten allergy neither are we vegan. But, I like to experiment and try different textures. Being of Indian origin, I make dishes with rice flour all the time. So, it is a staple in my pantry.

The pancakes do taste different. I was a little apprehensive that the family would find it a wee bit strange. I was, however, pleasantly surprised. My daughter actually asked for a second helping. 

My next experiment I think would be to make it savory. Maybe fold in green chilies, spinach into the batter. Maybe add some crispy bacon. Mmmmm. That sounds good.

Recipe Notes

  • Xantham Gum is a thickening agent and stabilizer that is used to prevent ingredients from separating. Cornstarch would do in a pinch if you don’t have xantham gum.
  •  Use ground flax seeds in very hot water instead of eggs.
  • You can mix in a whole egg in Step 2. I like whisking the egg whites separately as it makes the pancakes very fluffy.
Banana, Almond, Rice Flour Pancakes
Banana, Almond, Rice Flour Pancakes

Banana, Almond, Rice Flour Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Passive Time 8 Pancakes

Banana, Almond, Rice Flour Pancakes are delicious, gluten-free, easy to make pancakes.


  • 1 Cup Rice Flour
  • 1/4 Cup Almond Flour
  • 1 teaspoon  Baking Powder
  • 1/2 teaspoon Kosher Salt
  • 1 1/2 Cups Milk/Buttermilk/Vegetable Oil/Almond Milk
  • 2 ripe Bananas, mashed
  • 1 Egg separated (or 1 Tablespoon ground Flax seeds mixed with 3 Tablespoons of boiling water)
  • 2 Tablespoons Honey
  • 2 Tablespoons melted Butter/Vegetable Oil + more for cooking
  • For Serving Powdered Sugar Good 100% Maple syrup


  1. Mix the dry ingredients - rice flour, almond flour, baking powder, xantham gum, salt, together in a medium-size bowl
  2. Whisk the wet ingredients - milk, egg yolk, honey, and melted butter in another bowl. Gently mix the dry ingredients. Fold in the mashed bananas.
  3. Beat the egg whites in another bowl, till they are increased in volume, to a soft peak (when you lift your whisk the egg whites will hold soft peaks on a spoon. Gently fold in the egg whites to the pancake mixture. Do not over mix.
  4. Heat a medium-size skillet (I use cast iron) over medium heat, Smear a little butter/vegetable oil in the center. Add a ladle (1/2 cup) of batter. Cook till the bubbles appear on top. Flip and cook the other side. Both sides should be golden brown in color.
  5. Repeat step 4 for the remaining batter.
  6. Dust with powdered sugar, and serve with fresh fruits and good maple syrup for a nutritious breakfast.
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  1. Just made it for Mother’s Day – easy to follow instructions and family said “yum”


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