2013 – Gluten Free Living
Are you ready for ANOTHER pancake recipe??? These ones are so light and fluffy because I added buttermilk (soured milk) to the recipe. There are mashed bananas and sliced strawberries in the batter and then the pancakes are served with sliced bananas and strawberries — and real maple syrup of course! I was hungry for pancakes last week but after the Triple Chocolate Chip Pancakes (or death by chocolate), I decided I needed a healthier option. These pancakes have no sugar or artificial sweeteners. The sweetening comes from the fruit itself and maple syrup. Gluten Free Strawberry Banana Pancakes come with a lot less calories then my death by chocolate pancakes too! These pancakes have no oil in the batter either. The mashed bananas take the place of oil making this recipe healthier than most pancake recipes.
These pancakes are quick and easy to whip up. If you are dairy intolerant simply substitute coconut milk for the soured milk in the recipe and eliminate the baking soda. I’m not sure the pancakes will come out quite as airy and fluffy but they should still turn out well. You will also have to find an alternative for the egg. If you’re not gluten intolerant our favorite pancake mix is Krusteaz.
These pancakes turned out so tasty. Strawberry-banana combinations are quite prevalent in everything from yogurt to cakes so I thought I’d try my hand at some in pancakes. I loved the result and I think you will too. Lots of delicious strawberries and bananas in every bite – plus you can eat some of your favorite foods without feeling guilty because these are a much healthier option than many pancake recipes.
Gluten Free Strawberry Banana Pancakes are a healthy, low calorie, sugar free option for breakfast.
This close up view shows all the delicious strawberries and bananas piled on top of these pancakes.
Juicy, succulent, delectable – and still part of a healthy breakfast!
Here’s what I did.
I used Bisquick brand gluten free pancake mix.
Measure gluten free pancake mix into a mixing bowl.
Measure out a cup of milk. Add 2 tbsp. white vinegar. Allow milk to set out on the counter about 5 minutes until the vinegar has had a chance to curdle and sour the milk. When recipes call for buttermilk you can make your own by doing these simple steps or adding lemon juice instead of the vinegar. Buttermilk when acted upon by baking soda as the agent gives a light fluffy air to breads, pancakes, cakes and other baked goods.
Add vanilla to pancake mix.
Mash up two overly-ripe bananas. The riper the bananas, the sweeter the pancakes.
This is what the milk looks like after sitting out on the counter. You can see it starts to curdle.
Stir baking soda into soured milk.
Add an egg and combine all ingredients.
Add sliced strawberries and stir gently to combine.
Stir to combine. You can tell this mixture is a lot lighter and not as thick as some of my pancake textures. That’s partly due to the buttermilk and baking soda.
Pour pancake batter into skillet or griddle. I’m using green pans which don’t require oil.
In this picture you can see the bubbles and holes forming on top. You don’t want to make the mistake of turning pancakes too early, then the batter drips all over and you can have a big mess on your hands. As you look at the edges of this picture you will see how the batter has a drier look to it. That’s where it has cooked through.
When bubbles start to appear on the surface and you can see the outside edges are cooking through, flip the pancake over and cook the other side for a couple of minutes.
I made about 3 large 7″ pancakes and 3 small 4-5″ pancakes with the batter.
Turn pancakes over and cook remaining side.
I couldn’t wait to dig into these delicious pancakes!
Don’t these pancakes look lovely?
These pancakes can be whipped up in no time. They are a good start to a healthy breakfast for your family.
Gluten Free Strawberry Banana Pancakes are a great option for breakfast for dinner, too!
Here’s the recipe.
GLUTEN FREE STRAWBERRY BANANA BUTTERMILK PANCAKES
(my own concoction)
1 cup Bisquick gluten free pancake mix
1 cup milk
2 tbsp. white vinegar
1 tsp. vanilla
½ tsp. baking soda
2 ripe bananas, mashed
8-oz. sliced strawberries
banana slices, fresh strawberry slices for garnish
Pour milk into measuring cup. Add vinegar to milk and allow to set out on counter 3-5 minutes until milk thickens and sours. Stir in baking soda. Meanwhile, place pancake mix in a bowl. Add egg and vanilla. Mash bananas and add to pancake mixture. Add soured milk and whisk to combine. Gently stir in strawberries. Pour batter into heated, greased skillet or griddle (I use green pans which don’t require oil). Allow batter to cook until bubbles form on top and the pancake is cooked ¾ of the way through. Turn pancake over and continue cooking until both sides are brown. Stack pancakes on plate. Pour maple syrup over top. Garnish with fresh banana slices and fresh strawberry slices. Makes 4 or 5 six to seven-inch pancakes.
Gluten Free Strawberry Banana Pancakes require no oil which helps to cut down on calories and make this a lower calorie option.
The pancakes were light and fluffy, not to mention scrumptious!
Garnish your pancakes with lots of fresh sliced strawberries, bananas and maple syrup.
I like my pancakes with a side of fruit!
Come on over and join me for breakfast!