Please let me introduce you to my guest host for today, Britt Hodges. Britt is the creative mind behind the lovely blog G. F. in the City; her gluten free life in The City – capital T capital C – New York City (being a city girl at heart stuck in the sticks, I am pretty jealous right now).
If you have yet to stop by Britt’s blog, do so; her photos are beautiful and I love her writing style which flows easily, is at times humorous and at times poetic, and really lets you into her life. And as you can tell by her photo, she is pretty damn gorgeous!
Oh, and congrats are in order as Britt is newly engaged and planning a wedding! So without further ado – here’s Britt:
Gluten Free Banana Almond Pancakes Recipe
I love pancakes.
Correction: I now love pancakes.
I don’t think I made pancakes more than a handful of times in my entire life before going gluten-free. I never found anything particularly attractive about them and they had a nasty tendency to sit heavily in my stomach, making me want to slip back into bed. Not an ideal way to start the day. Of course, this may have largely been the gluten, but I think empty white flour calories were equally to blame.
Enter gluten-freedom and a whole new world of nutritious, protein-packed flours with a vast range of flavors and textures. In the past year, I’ve discovered that pancakes can be hearty and nourishing. They can also be light and fluffy, bright with fruit, or deep and nutty. And best of all, I’ve discovered that pancakes are easy.
You may think I’m crazy, but stick with me here. Let’s take a look at other common breakfast foods: waffles require a waffle iron (seriously, how many people actually have one of these?), bread requires yeast and at least an hour of rise time, even muffins require you to preheat the oven and grease a tin. You don’t need any special equipment to make pancakes. They’re the kind of thing that you can wake up and whip up while you’re still rubbing the sleep out of your eyes. And if, unlike me, you have the forethought to throw together the dry ingredients the night before, they’re virtually mindless. All you need to make pancakes is a couple of bowls, a whisk, a spatula, and a skillet (of course, if you have a griddle, you can be fancy and use that instead).
The pancakes I’m sharing with you today are not only easy, but they’re special. They’re fat and almost muffin-like, interesting with the crunch of chopped nuts, and, though they taste rather decadent, they’re backed by enough protein and fiber to be an energizing start to your day. They’re Banana Almond Pancakes. So, if you don’t already have a bunch of bananas blackening on your counter (or a stash in the freezer), you may want to pick some up and start letting them go now. Trust me on this one—your breakfast depends on it.
Gluten Free Banana Almond Pancakes Recipe
¾ cup sorghum flour
½ cup almond flour
¼ cup potato starch
1 tablespoon baking powder
½ teaspoon salt
1 cup mashed ripe banana
½ cup milk (I used almond milk but soy, cow, or rice would work as well)
1 teaspoon almond extract
2 tablespoons slivered almonds, toasted and coarsely chopped
Preheat a large skillet or griddle over medium heat.
In a large bowl whisk together the sorghum flour, almond flour, potato starch, baking powder and salt.
Separately, in a medium bowl, whisk together the banana, milk, egg, and almond extract.
Add the wet ingredients to the dry and whisk to combine. Stir in the chopped, slivered almonds.
Melt a small amount of butter in the skillet (you could also brush with melted butter or spray with cooking spray). Add the batter in roughly ¼ cup portions, enough to make a 4” pancake. Cook until the pancakes begin to puff and the edges take on a rounded, dull appearance, about 2-3 minutes. Flip and cook until golden brown and cooked through, another 2-3 minutes. Continue until all the pancakes are made, adding more butter or cooking spray to the pan between batches as needed.
Line a plate with a clean dishtowel. As the gluten free pancakes are finished, transfer to the plate and fold the towel over them to keep warm until ready to serve.
A gluten free recipe that makes about 10 (4-inch) pancakes, which serves 5 people.
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