Delicious and fluffy gluten free pancakes made with ripe bananas, rice flour, and a hint of sweetness.Ideally this is a modern version of my grandma recipe for (kabalagala) I had substitute alot of her original ingredients, cos I couldn't get a hold of this ingredients.stay tuned for I will definitely share the indigenous recipe soon.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, add flour, salt, and baking powder.
In a separate bowl, mash the ripe bananas until smooth.
Add melted butter and sugar to the mashed bananas and whisk together.
Add the egg and continue whisking as you gradually add warm milk.
Start adding the dry ingredients to the wet mixture gradually, continuously whisking.
Once all the dry ingredients are added, start adding warm water while whisking until you achieve a good batter consistency.
Place a non-stick pan over medium-high heat and grease it with corn oil or any regular cooking oil.
Using a soup ladle, pour one scoop of batter into the pan and spread it slightly to ensure it is less than 0.5 cm in thickness.
Cook until golden brown. Grease the top side with half a tablespoon of oil before flipping.
Cook until golden brown on the other side.
Best served when cold.
Make sure the bananas are ripe till the skin has turned black for the best flavour and sweetness.
Adjust the thickness of the pancakes by varying the amount of warm water added.
How do I make gluten free pancakes fluffy without using wheat flour?
To make gluten free pancakes fluffy, use a combination of rice flour and semolina, as in this recipe. The baking powder also helps create a light texture. Make sure to whisk the wet and dry ingredients together thoroughly and add warm water gradually to achieve the right batter consistency.
Can I substitute the semolina in gluten free pancakes with another ingredient?
Yes, you can substitute semolina with additional rice flour or a gluten free flour blend. However, keep in mind that this may slightly alter the texture of the pancakes. If you're looking for a nutty flavor, almond flour could also be a good alternative.
What is the best way to store leftover gluten free pancakes?
To store leftover gluten free pancakes, let them cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.
What toppings pair well with gluten free pancakes made from bananas?
Gluten free pancakes made with bananas are delicious with a variety of toppings. Consider serving them with maple syrup, fresh berries, or a dollop of yogurt. For a richer flavor, try adding a sprinkle of cinnamon or a drizzle of honey. Nut butter also complements the banana flavor beautifully.
Are these gluten free pancakes suitable for a vegan diet?
This recipe is not vegan due to the inclusion of an egg and butter. However, you can make it vegan by substituting the egg with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water) and using a plant-based butter alternative.
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