I LOVE an Easter brunch, especially when there are little bunny shaped pancakes on the menu!
Pancakes are one of my favourite meals to share with my family. When I had to break up with gluten, having a pancake recipe that the whole family could enjoy was a top priority!
- Light and fluffy
- The opposite of dry !!
- Batter can be made a day ahead
The recipe is based on the one my dad used when we were little. The not-so-secret to these pancakes is that you have to add a banana.
After many trial and error batches, this recipe received an unanimous stamp of approval from the family pancake board and will be the recipe that I’ll be referring to this Sunday.
- Prep: 10 minutes
- Bake: 2-3 minutes
d r y
- 1 + 1/2 cups gluten free AP flour
- 3 Tablespoons sugar
- 1 + 3/4 Tablespoons baking powder
- 1 teaspoon salt
- dash of cinnamon
w e t
- 1 + 1/2 cups milk
- 3 Tablespoons extra virgin olive oil
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- 1 banana – smashed
- Lightly grease a skillet/frying pan with butter or oil – bring to a low/medium heat
- In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon
- In a medium bowl whisk together the milk, oil, eggs, vanilla, banana
- Transfer the wet mixture to the dry mixture – quickly mix until a batter is formed
- Pour batter just a few inches above the pan – use a 1/4 cup for each pancake
- Watch for a few bubbles to appear on the batter before flipping – it may be 2-3 minutes
- Turn the cakes over only once
- Once the cakes have been flipped it’ll take half as long to cook – both sides should be lightly browned
- If you want to make shapes: wait for the cake to slightly cool before using a cookie cutter
- Serve with butter and maple syrup or jam
- Enjoy immediately
- serves about 16 medium pancakes
- chose a Gluten Free flour with Xanthan Gum
- combined the wet to dry mixture using a fork
- found it easier (and less messy) to cut into the cakes with a cookie cutter afterwards
- can use extra batter (if any!) to make mid-morning cake snacks for the week
- reuse any leftover cookie cutter scraps for a snack during the week
- cakes keep well refrigerated in airtight container (about 5 days)
If you have any questions or thoughts, please leave a note in the comments section below or message me on Instagram.
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