Gluten Free American Pancakes. Yum, yum, yum.
Want a lazy Sunday brunch to impress? Well, I have good news! You are 3 ingredients away from Pancake heaven.
What’s more, you’ll have a stack of these beauties on your plate within minutes – you cant go wrong.
Want them extra, extra chunky?
Its actually super easy – follow the same recipe as below but when it comes to cooking, do this:
- (1) pour your first bit of pancake mix into the pan (approx 2 tbsp)
- (2) wait 20 seconds for it to start cooking and then add another tbsp.
The extra tbsp of mix will sit ontop of the first 2 and make it a bigger, chunkier, fluffier pancake 😉
Obviously this means you’ll get less pancakes out of the mix but each one will be bigger – up to you!!
Don’t like banana?
Banana is 1 of the 3 ingredients in this recipe but, weirdly, these pancakes haven’t got a strong banana taste – and I promise its not because of the amount of maple syrup I pour all over them haha!! So providing you don’t HATE banana, I’d honestly give them a whirl.
Banana haters – blend the following instead (for 2 people) and then just follow the same steps as the recipe below. You’ll still get super fluffy american pancakes!!
- 90 grams gluten free self-raising flour
- 1 tsp baking powder
- 100 ml milk/mylk
- 1 egg
- 1 tsp golden caster sugar/any sugar you have
There’s a couple more pancake recipes at the bottom of the page if you’re after something different 🙂
My Ultimate, Fluffy, Gluten Free American Pancakes
- 2 bananas – weigh approx 190g without skins
- 2 eggs
- 150 grams gluten free self-raising flour – or 150g of gluten free plain flour & 1 tsp baking powder
- Blend all of the ingredients in a smoothie maker until there's no lumps (30 seconds ish). >Haven't got a smoothie maker? Mash the banana with a fork until smooth and then add to a mixing bowl with the other ingredients and whisk. >Dont be alarmed if its really, really thick – that's exactly how you want it for big fluffy pancakes!
- Heat a pan to a low-medium temperature & spray with frylight/brush with oil. >If you're unsure of what temperature to use, I suggest you veer to the cool side as its MUCH easier to control. Its easy to crank the temperature up if they're not cooking but you can't reverse a burnt pancake haha
- Spoon approx 2 tbsp of the mixture into the pan to make your first pancake. Repeat until you've used all the mix up. >If you're wanting perfect circular pancake shapes, I'd recommend pouring the mix into a jug. Then, pour from the jug into the pan at a height of about 30cm from the pan. Don't ask me why, but pouring from a height gives a neater circle.
- When bubbles have just started to appear on the surface and they are EASY to lift with a spatula, flip and cook on the other side. >Mine usually take about 2 mins on the first side & 1 min after I've flipped them. If you're using the same pan to cook another batch, the second lot of pancakes will probably require less time as the pan will be hotter. >Tip: Don't be tempted to move the pancake around/push the top down/interfere with it whilst one side is cooking! It'll lose its thickness & fluffiness.
- Serve & enjoy!!
What other pancake recipes have you got Jess?
- The Extra Healthy ones – same as the above just a lot less flour. Could even use oats instead. More of an “every day” pancake. Slightly different cooking method so check out the recipe!
- Neapolitan Pancakes – always a winner too if you’re looking for something a bit different 😉
- Sweet Omelette – basically a flourless pancake and a breakfast staple in my house. No bananas involved! (unless you’d like them as a topping).
- “Pepperoni Pizza” Pancake – toppings are all sweet based, but made to look like a pizza. Don’t ask, just look and have a laugh at my weirdness haha