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Gluten Free Strawberry Banana Pancakes | Can't Stay Out of the Kitchen | these lovely #pancakes are filled with both #strawberries and #bananas. Healthy, #glutenfree recipe that's great for a #holiday #breakfast.

Gluten Free Strawberry Banana Pancakes

Teresa Ambra
Gluten Free Strawberry Banana Pancakes are out of this world. These scrumptious buttermilk pancakes are made with strawberries and bananas in the batter. Garnish with real maple syrup, fresh sliced strawberries and bananas. These pancakes can be made with either gluten free or regular flour. Heavenly breakfast idea for weekend, company or holiday breakfasts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 5
Calories 312 kcal

Equipment

  • 1 large skillet or griddle
  • 1 mixing bowl
  • 1 whisk
  • 1 sharp knife to cut fruit
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 cups gluten free flour (I prefer Cup4Cup)
  • 1 cup 2% milk
  • 2 tbsp. white vinegar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 2 large ripe bananas mashed
  • 1/2 cup sliced strawberries for garnish
  • 1/2 cup banana slices for garnish
  • 1/4 cup maple syrup for topping

Instructions
 

  • 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 GF flour in a bowl.
  • Add egg and vanilla.
  • Mash bananas with a fork 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 used green pans which didn’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 about 10 six-inch pancakes.

Notes

NOTE: This recipe is oil-free.
 
NOTE: When I originally made this recipe (circa 2013) only Pamela's gluten free pancake and baking mix was available in grocery stores as a gluten free product. The taste and texture are both off, in my opinion. I recommend Bob's Red Mill, Cup4Cup, Better Batter, Krusteaz, Arrowhead Mills, Pillsbury or even Walmart's Great Value brand gluten free flour as a good option for this recipe.
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 312kcalCarbohydrates: 65gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 41mgSodium: 174mgPotassium: 388mgFiber: 7gSugar: 23gVitamin A: 148IUVitamin C: 15mgCalcium: 118mgIron: 2mg
Keyword bananas, breakfast, gluten free, main dish, pancakes, strawberries
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