About the recipe: I have found that Pillsbury Best Multi-Purpose Gluten Free Flour Blend or Bob’s Red Mill 1 to 1 gluten free baking flour work best with this one. Other gluten free flours seemed to either give the pancakes little structure or an off taste. This recipe can easily be made dairy free as well by substituting almond milk or soy milk and a dairy free butter such as Smart Balance. I love to make the batter the next before and refrigerate and cook them the next morning
1 1/2 cups gluten free flour
3 1/2 teaspoons baking powder
1/8 teaspoon salt
2 tablespoons sugar
1 1/2 cups milk
3/4 cups gluten free thick cut rolled oats
1/4 cup butter (melted)
3/4 teaspoon vanilla
Extra butter for when pancake is done.
In a small mixing bowl stir oats and milk together and let soak for 10 minutes. In a large bowl sift together flour, baking powder, salt, and sugar. Pour in milk and oats in. Beat in egg, butter, and vanilla until mixture is smooth. Thinly slice 2-3 banana’s and set aside.
Lightly grease a medium-sized frying pan, unless using non-stick, and warm pan over medium heat. Scoop batter, 1/3 cup at a time unto hot pan. Gently place 2-3 slices of banana onto the side facing up and flip when bottom side is set. Caution is recommended when removing pancake from pan as the banana’s tend to stick. Generously butter one side of pancake. Serve with syrup, peanut butter, or powder sugar.