Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. This week bananas are again on sale all over town (and hey, let’s admit it: As fruits go, they’re pretty cheap to begin with!).

Last week Mr. 8 and I scratched up some delicious (yet not allergy friendly) Kid-Friendly Banana Bread. Luckily for us, we also had a couple of overripe bananas leftover to make these equally awesome Gluten Free Dairy Free Banana Pancakes for Junior High Guy, too!

Ignore the messy counter… these are not the droids you are looking for…

This easy-peasy single flour recipe is another great one to get the kids involved in cooking, with some fairly instant gratification as the pancakes come off the griddle. (Um, actually the pan — I don’t own a griddle, but doesn’t it sound better here?) I modified our favorite Brown Rice Flour Pancakes recipe to come up with the following.

Gluten Free Dairy Free Banana Pancakes

Ingredients

1 cup brown rice flour
1 Tbsp sugar
2 tsp gluten free baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 tsp vanilla
1 cup unsweetened vanilla almond milk
2 overripe bananas
1/4 cup dairy free mini chocolate chips (optional — blueberries would also be great!)

Directions

Whisk together rice flour, sugar, baking powder, salt, and cinnamon in large bowl. Add eggs, vanilla, and vanilla almond milk and whisk until blended. Peel and slice bananas, add to batter, and whisk until blended nicely. Stir in chocolate chips or blueberries, if using.

Spray cast iron skillet generously with gluten free non-stick spray. Heat on medium, adding batter for your first pancake only when pan is completely hot. Cook on one side until bubbles form on the top, then flip and cook until browned on the other side.

Note: Make your pancakes small — the bananas make the dough a bit goopier, so they are hard to flip and don’t cook through as well when they are large.

Enjoy!

Y-U-M: These are like banana bread wrapped up in a pancake! The recipe made a lot of pancakes, but they kept well in the refrigerator overnight and reheated nicely — I’m sure they’d also freeze well. Junior High Guy just walked behind me and asked when we’re making these again, so I’d say they were a hit. 😉

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Gluten Free Dairy Free Banana Pancakes

Course Breakfast

Total Time 25

Servings

Author Rachel Singer

Ingredients

1 cup brown rice flour
1 Tbsp sugar
2 tsp gluten free baking powder
1/4 tsp salt
1/2 tsp cinnamon
2 eggs
1/2 tsp vanilla
1 cup unsweetened vanilla almond milk
2 overripe bananas
1/4 cup dairy free mini chocolate chips optional — blueberries would also be great!

Instructions

Whisk together rice flour, sugar, baking powder, salt, and cinnamon in large bowl.
Add eggs, vanilla, and vanilla almond milk and whisk until blended.
Peel and slice bananas, add to batter, and whisk until blended nicely.
Stir in chocolate chips or blueberries, if using.
Spray cast iron skillet generously with gluten free non-stick spray.
Heat on medium, adding batter for your first pancake only when pan is completely hot.
Cook on one side until bubbles begin to form on the top, then flip and cook until browned on the other side.

Notes

Make your pancakes small -- the bananas make the dough a bit goopier, so they are hard to flip and don't cook through as well when they are large.