Sunday, May 2, 2010

Gluten-Free Banana Pancakes (these are fried, not baked...another cheat on the blog)

Shown here w/ honey and frozen berries

I discovered these actually have a better consistancy if you pre-make the batter and let it sit in the fridge for a bit before cooking.

1 Cup Gluten Free All Purpose Baking Mix
2 Tablespoons Sugar
2 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cups Milk (I use Vanilla Flavored Rice Milk)
3 Tablespoons Butter or Margarine, Melted
1 Large Egg, lightly beaten
1 Very Ripe Medium Banana, mashed (about 1/2 cup)
Vegetable oil for brushing pan (I prefer melted butter)

1. In bowl, combine Gluten Free Baking Mix, sugar, baking powder, baking soda and salt.  Add milk, butter and egg and stir until flour is moistened.  Add banana and stir until combined.

2. Heat griddle or 12-inch skillet over medium heat until drop of water sizzles; brush lightly with oil.  Pour batter by scant 1/4 cups onto hot griddle, making a few pancakes at a time.  cook until tops are bubbly, some bubbles burst, and edges look dry.  With wide spatula, turn and cook until underside is golden (I usually use a fork to help me flip the pancake; with the gluten-free flour, they don't hold together as easily when turning over).  Transfer to platter; keep warm.

3. Repeat with remaining batter, brushing griddle with more oil if necessary.  Makes 3 servings.

Each serving: About 388 calories, 10g protein, 46 carbohydrate, 19g total fat (10g saturated), 116mg cholesterol, 981mg sodium

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