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Banana pancakes PP with gluten-free rice flour

Gluten-Free Banana Rice-Flour Pancakes

Tasty, quick, fragrant, and good for you! These delicious banana pancakes come together in just minutes for breakfast. And they're not only tasty but wholesome — no sugar and no wheat flour. They fit into all sorts of diets.

Anna

Recipe author

Banana pancakes PP with gluten-free rice flour

Composition / ingredients

Servings:

Bananas

Eggs

Rice flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 11 % 4 g

Carbohydrates 71 % 25 g

160 kcal

GI: 0 / 42 / 58

Cooking method

Cooking time: 15 min

Step 1:

How do you make these pancakes? Gather the listed ingredients. Use ripe bananas — that way the finished pancakes have a rich flavor and a natural sweetness. I use large (Grade 0) eggs. No sugar is added to the batter, but you can add sugar (or a sweetener), vanilla, or cinnamon to taste. Have a nonstick skillet ready.
Step 2:

Wash the banana and pat it dry. Peel it and cut it up — into rounds or cubes. Put the cut banana into a deep mixing bowl.
Step 3:

Crack the (washed) eggs into the bowl with the banana. Grab an immersion blender or a regular one.
Step 4:

Blend the banana and eggs together. The mixture should be light and smooth.
Step 5:

Add the measured rice flour and whisk it in. The batter turns out thick, about the consistency of sour cream.
Step 6:

Heat the skillet and reduce the heat to medium. Spoon the batter into the pan and fry the pancakes on one side, then flip and fry the other side until golden. A minute to a minute and a half is plenty. If your pan isn't nonstick, you can lightly grease it with vegetable oil.
Step 7:

The pancakes are ready to serve right away. Pair them with jam, sour cream, or condensed milk, and a cup of coffee, tea, or milk.

Many people think healthy eating is boring and bland. Make these pancakes and you'll see right away that a wholesome, balanced menu can be plenty tasty and varied.
I'd call this a clean-eating recipe, since these pancakes — a lovely, wholesome breakfast — contain no sugar. Sugar is something many now recommend cutting back on or avoiding (it's considered to offer no nutrients but lots of calories), since overdoing it can contribute to conditions like diabetes and obesity.
On top of that, more and more people have a gluten allergy, and gluten is found in wheat flour. This recipe uses rice flour instead, which is gluten-free but still contains a good amount of protein.
It's important to recognize that no recipe or food is universally good for everyone or universally bad for everyone. As with medicines, nutrition has its indications and contraindications and individual daily intake limits, and for most people all of this is highly personal. There are also plenty of "healthy eating" myths (for example, "fat is bad") that distort the very idea and spread in that distorted form across the internet and media. So remember that any "clean-eating recipe" relates to healthy eating only loosely — don't take it as gospel. And even if the recipe author, a "healthy-eating specialist," dietitian, or fitness trainer calls something healthy or unhealthy, it may not be so for you personally. The site's editorial view on healthy eating may differ from the recipe author's!