It is no secret that my family loves pancake muffins.
They are a quick and easy breakfast that kids love. Not only that, but they are also easy to make gluten-free.
My twelve-year-old loves anything banana, so when I saw a recipe for banana pancakes, I knew that I needed to not only adapt it to be gluten-free, I needed to adapt it to pancake muffins.
The gluten-free version of these turned out great and are now a favorite in our house. I love keeping a bag of these in the freezer for my kids to take out and reheat for breakfast.
If you have not tried pancake muffins you need to. They are so good.
- 3/4 cup butter
- 2 1/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2, ripe bananas, peeled and mashed
- 2 1/2 cups buttermilk
- 4 eggs
- 1 teaspoon vanilla
- In a large bowl combine mashed banana, butter, buttermilk, eggs, and vanilla. Whisk together well.
- Add in brown rice flour, potato starch, cornstarch, xanthan gum, baking powder, baking soda, and salt. Stir until combined. (Stir in chocolate chips if using.)
- Scoop batter into muffin cups that have been greased.
- Bake at 350 for 17-19 minutes or until done.
- Makes about 24 muffins.
- These reheat really well, so they work great to reheat and serve over several days and they also freeze really well.
Stir in 1 cup chocolate chips for a delicious chocolate chip banana pancake muffin.
Amount Per Serving: Calories: 468Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 142mgSodium: 717mgCarbohydrates: 59gFiber: 4gSugar: 8gProtein: 10g