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.
- 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.