Fall Pancakes (Gluten Free) Recipe

Name: Fall Pancakes (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup buckwheat flour; ½ cup brown rice flour; ½ cup garfava flour (or Garbonzo Flour); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; ¼ teaspoon clove; ⅛ teaspoon nutmeg; 1 egg; 1 ¼ cups skim milk (Rice or Soy work too); 1 large mashed banana (ripe)

Servings: persons

½ cup buckwheat flour
½ cup brown rice flour
½ cup garfava flour (or Garbonzo Flour)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon clove
⅛ teaspoon nutmeg
1 egg
1 ¼ cups skim milk (Rice or Soy work too)
1 large mashed banana (ripe)

1
Preheat your skillet over medium to low heat.
2
Mix up the dry ingredients, then add the wet and whisk vigorously for about 30 seconds (hand whisk is fine).
3
The batter will still be a bit lumpy due to the banana, but that is okay.
4
Cook on a non stick skillet make them about the diameter of a regular sized spatula.
5
No oil or butter is needed, they actually come out more even-toned without it (though butter is yummy once and a while!
6
).
7
Flip pancakes when they begin to look slightly dry around the edges and bubble slightly (about 2-4 minutes depending on the temperature of your skillet).
8
Then cook on the other side 1-2 minutes or until center is cooked through.
9
Top with honey, non-fat yogurt, sliced banana or whatever your heart desires!

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup buckwheat flour, ½ cup brown rice flour, ½ cup garfava flour (or Garbonzo Flour), 1 teaspoon baking powder, and more.

Yes, Fall Pancakes (Gluten Free) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fall Pancakes (Gluten Free)

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