Gluten free rice flour banana pancakes are the perfect weekend pancake breakfast to share with your family.
This recipe is meant to keep you from doing what you’re supposed to. Waking up to early, maybe we can sleep in. I’ll make you banana pancakes, pretend like it’s the weekend now. We can pretend it all the time. Can’t you see that it’s just raining…there ain’t no need to go outside.
If I knew Jack Johnson’s home address, I’d send him a pancake-o-gram with a stack of these pancakes all tucked away. I’d likely be feeling generous enough to include a cup of coffee because it is Jack Johnson, it’s the least I can do. He’d answer the door with no shirt strumming an ukulele. And in his smooth nurturing voice, he’d happily accept the pancake-o-gram and then start singing about it.
None of this is creepy at all.
During the last rain storm (the one that increased my soup recipe inventory), I had a couple wonderful pinterest sessions. One such session brought me glorious banana pancakes from Sea Salt with Food.
The cozy scent of pancakes cooking in the morning brings a warm familiarity which is almost just as good as the actual eating part of the pancake experience. Thank you, social media, for the scents and tastes you deliver from one home to mine.
Dabbling into different gluten free flours is a hobby of mine. I have had joyous experiences, frustrations, outright failures (ahem, gluten free thumbprint cookies, ahem cough) while using various flours. Made with brown rice flour, this pancake recipe is without a doubt one of my favorite non-wheat flour recipes.
The original recipe calls for mung bean flour, which I have never heard of nor seen at the store. While I’d try it in an instant, I simply replaced the mung bean flour with more brown rice flour.
I will say these gluten free brown rice flour pancakes do turn out denser than a wheat flour pancake, which is fine by me, but for those who like airy pancakes, I’d recommend coconut flour or almond meal pancakes instead. If you like to experiment, using whipped egg whites, ricotta or applesauce may lighten these pancakes up a bit.
Sing a banana pancake song and stack them as high as they’ll go. Feed them to your gluten-free roommates, save the rest for a pancake snack to be consumed at midnight, dream about ukuleles, repeat.
More Gluten-Free Pancake Recipes:
- Basic Fluffy Coconut Flour Pancakes
- Chocolate Buckwheat Pancakes
- Grain-Free Almond Butter Protein Pancakes
- Tiger Nut Flour Pancakes
- Almond Flour Pancakes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your all your support!
If you make these gluten-free rice flour banana pancakes, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Pretend like it’s the weekend now…
Gluten-Free Rice Flour Banana Pancakes
Gluten-Free Banana Pancakes made with rice flour are amazingly fluffy, moist, and taste just like banana bread!
- 1 1/2 cups brown rice flour
- 1/2 tsp ground cinnamon
- ¼ tsp salt
- 1 tsp baking powder
- 2 eggs
- ¾ cup unsweetened almond milk
- 1 Tbsp avocado oil, or oil of choice
- 1 tsp pure vanilla extract
- 1 Tbsp pure maple syrup
- 2 ripe bananas, mashed
- In a mixing bowl, mash the bananas with a fork until mostly smooth.
- Add the eggs, milk, oil and agave. Mix until combined.
- In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.
- Incorporate the flour mixture into the banana/egg mixture and stir just until combined.
- Heat a skillet to medium heat and add a dollup of butter or some oil.
- Form small pancakes on the skillet (about 2-3 tablespoons each) and allow them to cook a couple of minutes, until the sides begin to set up, before flipping to the other side (be gentle, these pancakes are more fragile than your average pancake).
- Cook another 3 to 5 minutes until pancakes are cooked all the way through.
- Send Jack Johnson a pancake-o-gram
Adapted from this recipe: http://www.seasaltwithfood.com/2012/11/gluten-free-banana-pancakes.html
Nutrition InformationYield 10 Serving Size 1 of 10
Amount Per Serving Calories 142Total Fat 3gUnsaturated Fat 0gCarbohydrates 25gNet Carbohydrates 23gFiber 2gSugar 4gProtein 3g
Wednesday 8th of February 2023
Your ingredients list and recipe directions have some discrepancies.
Monday 6th of January 2020
Where is cardamon mentioned in the ingredients? Am I just not seeing it?? I do see cinnamon, however. How much cardamon would you use? ave you tried them with a pinch of nutmeg? Thanks,
Saturday 18th of May 2019
Mmmm,just made them,Ive added a lit bit protein powder as well.Really nice and delicious!Thank you for the recipe!Was wondering how to use the rice flour anyway.Im making pasta from it sometimes.Would really appreciate the calories in a pancake,thank you
Sunday 7th of January 2018
Must.add.bakingsoda. Just sayin:) I really want to find gluten free options that are as good as my usual buttermilk (all purpose flour) pancakes and these just weren’t as good. I’m sure I will feel better but my family agreed, not worth the trade off. I added baking soda halfway through because they looked too solid and not fluffy. Much more palatable. If you have any tips for recipes that can actually compete with regular flour, would love to hear em!!
Friday 29th of June 2018
Unfortunately, gluten free flour is never going to give you an exact trade off. You just have to learn to love the different flavors and textures that other flours can offer. It's kind of like asking an apple pie to taste like cherry. While there may be some similarities - an apple will never be a cherry.
Nicole @ Foodie Loves Fitness
Monday 14th of August 2017
I love, love, LOVE me some pancakes, and some Jack Johnson too! ;-) I most often use oats as my base, but I'll have to give brown rice flour a try one of these days.