A real hit with 10 Fitch bed and breakfasts gluten intolerant guests, these flavorful and fluffy pancakes are so delicious you won't believe they are really gluten free!
Pancakes:
Dry ingredients-
2 cups Arrowhead Mills gluten-free all-purpose baking mix (not pancake mix)
1/4 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2-3 tsp. ground cinnamon
Wet ingredients-
2 large eggs
1-1/4 cup milk
1 Tb. lemon juice
1 tsp. vanilla
1/4 cup vegetable oil
Caramelized Bananas:
1 stick of butter
3 heaping Tb. brown sugar
4 large ripe, but firm, bananas, sliced 1/2-inch thick
2 cups chopped pecans, toasted* – 1 cup to add to pancakes and 1 cup to sprinkle over top before serving.
Directions:
In medium saucepan combine sugar and butter. Bring to boil, stirring constantly, over medium heat. Reduce heat to simmer and cook until sugar is totally dissolved. Add bananas; gently stir until bananas are coated with caramel then turn heat down to warm.
In medium bowl whisk together dry ingredients. In small bowl, whisk together wet ingredients. Pour wet onto dry ingredients and whisk until smooth.
Lightly oil griddle and heat to 350 degrees. Griddle is ready when drop of water sizzles and evaporates when dropped onto surface. Pour approximately 1/4 cup of batter onto griddle for each pancake. Sprinkle a handful of the toasted pecans on top of pancakes. Cook about 3 minutes and flip pancake when edges look dry and bubbles appear on surface and begin popping. Cook an additional 1 to 1-1/2 minutes. Serve immediately. Place 2-3 pancakes on plate and spoon bananas and caramel over top, sprinkle with a little powdered sugar and pecans.
Yields: 12 4-5 inch pancakes
*To toast place chopped pecans in glass pie plate with a pat of butter and microwave on high 1 minute. Stir and continue to microwave for 30 seconds, repeat until pecans are crispy and toasted.
Posts
