Gluten Free Bananas Foster Pancakes
Indulge in a sweet breakfast with these decadent Gluten-Free Bananas Foster Pancakes, a perfect fusion of fluffy pancakes and the classic New Orleans dessert. Made with a blend of gluten-free flour, mashed bananas, and a touch of cinnamon, these golden pancakes are light, flavorful, and entirely gluten-free, catering to your dietary needs without sacrificing taste. The crowning glory is the luscious bananas foster topping, featuring caramelized banana slices, dark brown sugar, and a splash of dark rum for an optional flambé flair. Finished with a drizzle of pure maple syrup, this recipe is equally delightful for a fancy brunch or a cozy weekend morning. Whether you're gluten-free or just a pancake enthusiast, this dish guarantees a memorable start to your day!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon
- 2 tablespoons Brown sugar
- 1.25 cups Unsweetened almond milk (or preferred dairy-free milk)
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 1 large Banana (mashed)
- 4 tablespoons Butter (or dairy-free option)
- 0.5 cup Dark brown sugar
- 0.25 teaspoon Ground cinnamon (for topping sauce)
- 2 large Bananas (sliced into rounds)
- 2 tablespoons Dark rum
- 0.25 cup Pure maple syrup
Instructions
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and brown sugar until well combined.
In a separate bowl, whisk together the almond milk, egg, vanilla extract, and mashed banana until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
Spoon 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook the other side for an additional 1-2 minutes. Repeat with the remaining batter.
To make the bananas foster topping, melt the butter in a large skillet over medium heat. Stir in the dark brown sugar and cinnamon, and cook until the sugar dissolves and the mixture thickens, about 2-3 minutes.
Add the sliced bananas to the skillet and gently toss to coat them in the caramel sauce.
Carefully add the dark rum to the skillet and stir. If desired, use a long lighter to ignite the rum for a flambé effect (use caution and ensure no loose clothing or flammable materials are near the flame). Let the flame burn out naturally.
Stir in the maple syrup and cook for another minute until everything is heated through.
To serve, stack the pancakes on a plate and spoon the warm bananas foster topping over the top. Serve immediately and enjoy your indulgent gluten-free treat!
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 400.5 g | 146% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 202.7 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 808 mg | 62% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
