Like so many people I'm constantly looking for ways to clean out my diet and reduce consuming things like gluten. Luckily, there are some pretty awesome gluten free flours on the market now making it easier than ever to make classic recipes gluten free and delicious.
I've been experimenting with various gluten free flour brands lately in effort to reduce my gluten intake. So far my favorite has been the King Arthur 1 to 1 Gluten Free Flour. You can literally use it in place of all purpose flour without changing the measurements. I've used it in place of all purpose flour in so many recipes. Everything from cookies, cakes, muffins and pancakes. And luckily every recipe has come out perfect without the typical "hard as a rock" gluten free texture.
I made these super quick and easy banana blueberry gluten free pancakes for Izzy the other day and he thought they were amazing. They were the perfect texture with crispy edges just like we both like.
Note: You can totally make this recipe using regular flour too
Cook Time: 20 Minutes
Makes about 8 pancakes
1 ripe banana
1 tbs of oil or vegan butter
1 tsp of vanilla extract
1-1/2 cup of non dairy milk (I used oat milk)
1-2 tbs of coconut sugar (this is optional if you want your pancakes to be on the sweeter side)
1/2 tsp of cinnamon
1 cup of gluten free flour (I used the King Arthur 1 to 1 Gluten Free Flour)
2 tsp of baking powder
pinch of salt
1 cup of fresh blueberries
Oil for cooking (This will give you the crispy edges. Use vegan butter if you want soft fluffy pancakes)
First use the back of the fork to mash a ripe banana and vegan butter into a medium size bowl.
Now add in the vegan butter or oil, oat milk, vanilla, coconut sugar, cinnamon, and whisk until combined.
Now stir in the flour until combined. Once the flour is combined stir in the blueberries.
Place a medium skillet over medium heat and add in about 1 tbs of oil.
Once the oil is hot pour on your desired amount of pancake batter. I like to use a 1/3 cup measuring cup to make sure they all come out the same size.
Let the pancakes cook for about 3-4 minutes on the first side before flipping them over,
This is the best gluten free flour that I have tried so far. I'll post a link to it below. You can use it as a 1 to 1 substitute for regular flour.
I always just throw the banana into a bowl and mash it with the back of a fork.
After mashing the banana just add in the remaining ingredients and stir.
The key to crispy edges is using oil to cook the pancakes versus the using butter which will give you fluffy soft pancakes.