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Bake Again

Gluten-free banana pancakes

Quantity relative to the base recipe: ×1

Tested

This exact version was cooked successfully.

Active time
30 min
Yield
28 pancakes
Difficulty
Easy

Total time: 30 min

Flour
Schär Mix B Bread

Ingredients

Banana pancake batter

  • Very ripe bananas, peeledWeigh after peeling.
    500 g4–5 pcs
  • Schär Mix B Bread flour
    200 g10 tbsp
  • Sugar (optional)Omit if the bananas are very ripe and sweet.
    20 g1 tbsp
  • Baking powder
    5 g1 tsp
  • Salt
    1.5 g0.25 tsp
  • Greek yoghurt
    250 g
  • Large eggs
    2 pcs
  • Unsalted butter, melted (optional)
    30 g2 tbsp
  • Vanilla extract
    1 tsp
  • Olive oil for the pan
    2 tbsp

Method

  1. 1

    Mash and mix

    Mash the bananas with a fork, leaving small soft pieces. Add the eggs, Greek yoghurt and vanilla. Add the melted butter, if using, and whisk until combined.

  2. 2

    Add the dry ingredients

    Add the Schär Mix B Bread flour, baking powder, salt and sugar, if using. Mix with a spoon or whisk only until combined.

  3. 3

    Preheat the pan and portion

    Heat a pan over medium heat and lightly grease it with oil. Spoon 1 tablespoon of batter per pancake, leaving a little space between them.

  4. 4

    Cook, flip and serve

    Cook until the edges look matte and the bubbles on top begin to pop. Flip and cook until the second side is golden. Add a little more oil as needed. Serve warm; these pancakes pair especially well with honey.