Gluten Free Banana Pancakes with Caramelised Banana Sauce
Light gluten free banana pancakes made with protein-rich flours and buttermilk. Topped with a home-made caramelised banana sauce for delicious decadence. Perfect for breakfast, brunch, dessert and definitely not just for Pancake Day.
Servings: 20
Calories per serving: 157.9kcal
Key equipment
- Kitchen scales
- measuring spoons
- Mixing bowls
- mixing spoon
- fork
- whisk
- third-cup measure or large spoon/ladle
- frying pan
- hob
- flat silicone spatula
- heat-proof plate
- clean tea towel
- sharp vegetable knife
- medium saucepan
Ingredients
Gluten Free Banana Pancakes
- 60 g buckwheat flour
- 40 g tapioca flour
- 60 g oat flour SEE NOTES BELOW
- 60 g sorghum flour
- 30 g almond flour
- 50 g coconut sugar or light soft brown sugar
- 2 tsp GF baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 570 ml buttermilk 2 x 284 ml pots
- 1½ ripe bananas mashed
- 2 large eggs (UK large)
- 50 g coconut oil melted - low microwave or set over hot water
- 1 tsp vanilla paste
Caramelised Banana Sauce
- 3 firmer bananas sliced
- 150 g soft light brown sugar
- 2 to 3 tbsp water
To Decorate
- toasted chopped hazelnuts
- a handful of chocolate chips
Instructions
Banana Pancakes
- Weigh and mix together the flours, sugar, baking powder, bicarbonate of soda and salt in a large bowl, making sure all are fully combined. Set aside.
- In a separate bowl, beat together the buttermilk, mashed banana, eggs, melted coconut oil and vanilla paste, until thoroughly combined, light and airy.
- Make a well in the centre of the flour mixture and pour the liquid into the bowl.
- Stir the mixture briefly and then whisk until the ingredients are just evenly amalgamated. Be careful not to over-mix.
- Let the mixture sit for 5 minutes whilst the bicarbonate of soda activates.
- Prepare your frying pan by brushing (or sponging) with a little vegetable, sunflower or coconut oil and heat over a medium setting.
- When the pan is hot, add a large spoonful of batter (I use a third-cup measure), and gently push out to form an American pancake shape about 5 mm thick.
- Allow the underside to cook and when the bubbles that form on the top have popped, flip the pancake over and cook the other side.
- Repeat this process until all the batter has been used. But place the pancakes as they cook in a pile on a heat-proof plate, wrapped in a clean tea towel and keep warm in a low oven until ready to eat.
Caramelised Banana Sauce
- In a medium saucepan, mix the sugar and water together and heat over a medium heat, stirring until the sugar has melted and darkened slightly. Be careful not to over-cook, or the sugar will burn.
- Add the sliced bananas to the pan and gently toss in the syrup, continuing to heat gently for a couple of minutes.
- Remove from the heat.
- Serve the pancakes with the sauce and a sprinkling of roasted chopped hazelnuts. For extra decadence, throw on some chocolate chips.
Notes
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants. It is cheaper and easy to make GF oat flour at home. Simply grind your oats into a fine powder using a kitchen blender or grinder and store in an airtight container as detailed on the GFA flours and flour blending page.
Nutrition
Calories: 157.9kcal | Carbohydrates: 26.2g | Protein: 3.3g | Fat: 5.3g | Saturated Fat: 3g | Cholesterol: 24.2mg | Sodium: 131.2mg | Potassium: 310.3mg | Fiber: 1.6g | Sugar: 13.9g | Vitamin A: 94.6IU | Vitamin C: 2.3mg | Calcium: 101.1mg | Iron: 0.7mg
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