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Banana Nut Pancakes

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Submitted by portiadecassel

Gluten-free, dairy-free Banana Nut Pancakes made with rice flour and beaten egg whites for real fluffiness. Sweetened with honey, loaded with banana and walnuts, ready in 20 minutes.

YIELD

16 4"pancakes

PREP

10 min

COOK

10 min

READY

20 min

These gluten-free banana pancakes get their fluff from beaten egg whites folded into the batter, not from wheat gluten. Rice flour is the base, with xanthan gum handling the structural work that gluten normally does. Without xanthan gum, the batter spreads and the pancakes cook up flat and crumbly rather than holding their shape.

Separating the eggs is the key technique. Yolks go into the batter with mashed banana, honey, oil, and water. The whites get beaten to stiff peaks separately, then folded in at the end. That extra step is what makes these pancakes light rather than dense and gummy - the air trapped in the whites does the lifting that wheat flour’s gluten structure typically provides.

Honey adds sweetness without refined sugar. The banana keeps the crumb moist despite the lean, dairy-free batter. Chopped walnuts bring crunch and nutty flavor alongside the banana.

Pro Tips

  • Fold the egg whites in gently with a wide spatula. Overmixing deflates them and you lose the airiness that makes these work.
  • Xanthan gum is essential. Rice flour pancakes without it fall apart when you try to flip them.
  • The griddle must be properly hot and lightly oiled before the batter goes on. Rice flour batters are more delicate than wheat and need an immediate set.
  • Eat these fresh. They lose their texture faster than regular pancakes as they cool.

Ingredients

1 ½ 355
CUPS ML RICE FLOUR
2 10
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML XANTHAN GUM *
1 ¼ 296
CUPS ML WATER
3 45
TABLESPOONS ML VEGETABLE OIL
2 30
TABLESPOONS ML HONEY
2 2
LARGE EACH EGG YOLK
beaten *
2 2
LARGE LARGE BANANAS
mashed
½ 118
CUP ML WALNUTS
chopped
2 2
LARGE EACH EGG WHITE *
1
X VEGETABLE OIL
for frying, to taste *

Directions

Combine flour, baking powder, salt and xanthan gum in medium bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in medium bowl until stiff peaks form. Fold into batter.

Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 492 37% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 595mg 25%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 17%
Sugars g
Protein 16g
Vitamin A 1% Vitamin C 10%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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