GFCF Banana Pancakes and Tasty Tuesday Linkup

My family went gluten and caesin (dairy protein) free for awhile almost 2 years ago. We were doing an experiment that proved inconclusive, but I discovered that there are some very tasty and inexpensive ways to gluten and dairy free. For the most part it was cheaper for us to just use foods that are naturally gluten and caesin free, but my kids wanted their cherished pancakes and other baked goods. I found an amazing all-purpose flour substitution, you can find that recipe here. I played around with a couple recipes and came up with these.
At the time Wyatt couldn't have any soy and since I was nursing, I couldn't have any soy either, so these happen to be soy free as well. I hope the get as rave reviews at your house as they did at mine!

If you don't need or want gluten free, simply put in your regular, white wheat or all-purpose flour flour in exchange for the rice flour and xanthan gum.

Makes about 14 medium sized pancakes

1 1/2 C rice flour
2 tsp baking powder
1 tsp salt
1/2 tsp xanthan gum
1 1/4 C water
3 TBSP applesauce
2 TBSP honey
2 eggs
2 bananas, mashed or pureed

Preheat a non stick pan or griddle to 350 F.
Combine flour, powder, salt, and xanthan gum in a medium mixing bowl.
Combine water, applesauce, honey, eggs, and bananas in a small mixing bowl.
Add the wet ingredients to the dry ingredients and mix until everything is moist.
Grease the pan with a non stick cooking spray or butter substitute then laddle on some batter. Allow to cook until edges firm and air bubbles appear at the top of the batter (it doesn't bubble as much as traditional pancakes), then flip and cook an additional 45- 60 seconds.
Remove from pan and enjoy.

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100% Whole Wheat Banana Muffins

Today is Zeke's first day of Kindergarten, so to get him off to a good start, I made these Whole Wheat Banana Muffins. These are a favorite around our house and a batch never lasts long. Usually I make these and we eat them fresh, but occasionally, I make them the night before so that the outside of the muffin gets a nice crisp crust. They also freeze well.

 My kids prefer them plain, but David prefers to add in a chopped walnuts, so I've added that as an optional ingredient in the printer friendly version.

 You'll need: salt, white wheat flour, baking powder, baking soda, sugar, melted butter, over-ripe bananas, and an egg. A note on the butter: I don't normally say recipes require a certain brand, but I have noticed a superior flavor when I use Land-o-Lakes unsalted butter as opposed to store brand unsalted butter. The ingredient lists are the same, so I never thought about it, but there really is a difference.

Whisk flour, salt, baking powder, and baking soda together in a small bowl. Set aside.

Place bananas in a medium-large mixing bowl. Mash with a fork. It should be super easy, if your bananas are overly ripe.

 Add the sugar, egg, and melted butter to the mashed bananas and stir together.

 Add dry mix to the wet mix and stir until incorporated (about 50 strokes).

 Add 1/4 C batter to each greased muffin tin cup. Use a spoon to evenly distribute any remaining batter. Bake for 23-25 minutes in a 350 F preheated oven.

Whole wheat muffins often come out a bit darker than ones made with all-purpose flour, so don't worry they're not necessarily burnt.
Enjoy!

printer friendly version

Do you like to add extra ingredients into your banana muffins?