It’s usually pretty tough to do baking that is GF. But I was able to alter a recipe that gave me enough pancakes to save in portions (about 24 for breakfast. Obviously this one is not spicy, but it is nonetheless tasty for sure!
Banana Oat-Walnut Pancakes
2 cups (480 g) certified GF oatmeal
2 cups (480 g) GF all purpose flour
1/2 cup (120 g) brown sugar
1 tbsp (15 g) baking powder
1 tsp (5 g) baking soda
1 tsp (5 g) xanthan gum
1 tsp (5 g) ground cinnamon
1 1/2 cup (360 g) plain yogurt
1 1/2 cup (375 ml) skim milk
1 tbsp (15 ml) vanilla extract
6 ripe bananas, mashed
1/2 cup (125 g) butter, melted
1/2 cup (120 g) walnuts
- Mix all the wet ingredients using a stand mixer. Start with the mashed bananas, then follow with the yogurt and the rest.
- Add in the flour and all the other dry ingredients except for the chocolate chips.
- Don’t put your griddle much higher than 300 degrees F. Use a quarter cup measure for each pancake – add the chocolate chips in about half of the pancakes. The pancakes need to be set very well before flipping otherwise they will tear.
Bob’s Red Mill GF All Purpose Flour is what I used to use, hence the need for xanthan gum. Remember to check the ingredients for gluten – you’ll probably have to get the oatmeal, walnuts and xanthan gum at a specialty grocery store.
I now use the Sobey’s generic brand of GF flour, which already has xantham gum included.