Gluten-Free Banana Pancakes

Ingredients

• 2 medium ripe bananas
• 3 tablespoons brown sugar ((1 1/2 ounces; 42 grams))
• 1 1/4 cups gluten-free flour, Bob’s Red Mill 1:1 Gluten-Free Baking Flour suggested, see note ( (6 1/4 ounces; 177 grams))
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup milk ((6 ounces; 170 grams))
• 2 tablespoons melted butter ((1 ounce; 28 grams))
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Mash bananas.: Place bananas in a small mixing bowl. Mash until almost smooth with a fork, potato masher, or handheld mixer. Add the brown sugar and stir to combine.

2. 2

   Make batter.: In another mixing bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon. Add the milk, melted butter, egg, vanilla extract and mashed banana mixture. Stir until a batter forms. It’s fine if some lumps remain.

3. 3

   Heat pan.: Heat a nonstick frying pan or griddle over medium heat, or turn an electric griddle to 375°F. Lightly grease the pan or griddle with oil. The pan is ready when a drop of water bubbles quickly on the surface and evaporates (disappears) immediately.

4. 4

   Cook pancakes.: Spoon batter, approximately ¼ cup, onto the griddle. Cook for approximately 3 minutes. Flip the pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook for another 1 to 1 ½ minutes.

5. 5

   Keep warm in oven.: To keep warm, preheat the oven to 200℉. Place cooked pancakes on a parchment-lined baking sheet.

6. 6

   Serve with butter and syrup.: Serve with butter and syrup, if desired.