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
Ingredients
- 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
Instructions
- 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
Notes
Nutrition
Your ingredients list and recipe directions have some discrepancies.
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,
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
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!!
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.
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.
Is it possible to substitute almond flour to make these paleo friendly?
Hi Nicole, I’ve never tested this exact recipe with a 1:1 replacement of almond flour for the brown rice flour. My assumption is you could definitely make it work, but you’d probably need to add more almond flour. I’d suggest checking out other recipes that call for almond flour before you give it a go 🙂 Happy pancake-ing!
These look incredible! Happy National Pancake Day!
I make these pancakes almost every weekend now! My husband and I love them!
So happy to hear it, Anastasia! I make a ton of different types of pancakes, and to this day, this is one of my favorite recipes! 😀 Thanks for the sweet note!
Thank you SO MUCH for this recipe! This is the first GF pancake recipe I’ve tried that is actually cakey, rather than eggy/mushy. Absolutely delicious! I used nutmeg rather than cardamom (personal preference) and served with raspberries and real maple syrup. So delicious!!!
The reaction occurs when the residue on your hands makes its
way to your lips or into your mouth. The changes in the food
preferences of students are being accommodated in order for them to stick around which is good for business.
Early diagnosis is essential as the danger of gluten intolerance cannot be over-stressed.
I FINALLY was able to make these after ages of just lusting after the pictures. Both my boyfriend and I loved loved lovedd them!
I’m obsessed with the Pancake Project in general- such an awesome idea 😀
Yippyyyyy! I love those pancakes and am so happy you and your bf enjoyed them too!! Thanks for the pancake love and let me know if you try any of the other ones 🙂
Made these for breakfast this morning and they were great! My two year old couldn’t get enough of them. Didn’t have coconut oil so used some evoo, also added some fresh nutmeg…very tender and fluffy, yum!
Awesome page, Preserve the excellent work. Thank you so much.
do you think I could make these w/ a thinned down canned coconut milk instead of almond milk? I don’t tend to have almond milk, but I usually have coconut milk.
I’ve done that with this recipe. It works fine. You can also use rice milk.