Notes: For the gluten-free flour, I recommend the following blend: ½ cup (60g)
millet flour, ½ cup (60g)
tapioca flour, 2 tablespoons (15g)
brown rice flour, and ¾ teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
It’s
extremely important to measure the flour correcting, using
this method or a
kitchen scale. (← That’s the own I own and love!) Too much flour will make your pancake batter dry.
I highly recommend
this powdered buttermilk! It’s inexpensive, shelf-stable, and will keep for ages if stored in the refrigerator. It has the same iconic flavor as fresh buttermilk and behaves exactly the same in recipes. Alternatively, mix together ½ cup (120mL) of any milk (dairy or non-dairy) and 1 teaspoon fresh lemon juice or vinegar. Let that sit for 5-10 minutes before using in this recipe.
The mashed banana provides natural sweetness and creates a really tender texture. Then the diced fresh banana adds a big fruity taste to every bite! For more information, including what bananas work best, see the text and photo in my blog post above.
These pancake bites aren’t very sweet because my family loves to eat them with
pure maple syrup!
To cook these on the stove like traditional pancakes, follow
these instructions of mine! (This pancake batter is supposed to be thick, similar to muffin batter, because thicker batter yields thicker and fluffier pancakes!)
{gluten-free, clean eating, low fat}