Gluten Free* Banana Pancakes<br /> | Recipes

Gluten Free* Banana Pancakes

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Makes:about 20 pancakes
Freezing:excellent

Mornings can be busy, so we’ve made baking simple. With just 2 easy steps, making these Gluten Free* Banana Pancakes is a flat-out quick and yummy way to start the day with family fun.

Ingredients

1 pkg 396 g Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
2 cups 500 mL unflavoured yogurt 
1/4 cup 50 mL vegetable or canola oil
2 eggs
Butter for pan

Toppings

Blueberries, chopped walnuts or pecans, chocolate chips, dried fruit

Directions

  1. Combine quick bread mix, yogurt, oil and eggs in large mixing bowl. Stir to combine. Do not over mix. Batter will be very thick.
  2. Melt butter over medium heat in a large non-stick skillet. Using a ¼ cup (50 mL) dry measuring cup, ladle ¼ cup (50 mL) batter into hot skillet. If using any of the toppings place on top of pancakes.  Cook for 3 to 5 minutes, flip pancakes and cook the other side for about 2 minutes. Repeat with remaining batter.

Tips

  • Pancakes can be customized by adding gluten free toppings as the pancakes go into the hot pan.
  • Freeze any extra pancakes for future use and reheat from frozen.
  • *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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