Fluffy Gluten-Free Banana Pancakes with Berry Compote & Whipped Cream

Allergens

Milk, Eggs

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 2 ripe bananas, mashed
• 1 cup milk (dairy or non
• dairy)
• 1 large egg
• 2 tbsp vegetable oil
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup mixed berries (fresh or frozen)
• 1/4 cup granulated sugar
• 1 cup heavy cream (or non
• dairy alternative)

Instructions

1. In a large bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.
2. In another bowl, combine the mashed bananas, milk, egg, and vegetable oil. Mix well.
3. Pour the wet ingredients into the dry ingredients, stirring until just combined. Let the batter rest for a few minutes.
4. Heat a non stick pan or griddle over medium heat. Grease lightly with cooking spray or a little butter.
5. Pour 1/4 cup of batter per pancake onto the heated surface and cook until bubbles form on the surface, about 2 3 minutes. Flip and cook for another 1 2 minutes or until golden brown. Repeat with remaining batter.
6. For the berry compote, combine mixed berries and sugar in a saucepan over medium heat. Cook until the berries soften and release their juices, about 5 7 minutes.
7. In another bowl, whip the heavy cream (or non dairy alternative) until stiff peaks form.
8. Serve pancakes warm with a dollop of whipped cream, spoonful of berry compote, and a dusting of powdered sugar, if desired.

Chef’s Insight

To achieve fluffy pancakes, avoid overmixing the batter and let it rest for a few minutes before cooking.

Notes

Be sure to use a gluten-free all-purpose flour that's specifically designed for baking to ensure the best results.