Healthy Banana Pancakes Recipe (Paleo, Gluten Free, Dairy Free) (2024)

FAQs

What is Paleo pancake mix made of? ›

Paleo Pancake & Waffle Mix

This paleo-friendly pancake and waffle mix features nourishing almond flour, coconut flour, simple root starches, organic coconut sugar and baking soda. It's a convenient choice for a paleo breakfast or snack!

The trick to keeping the pancakes from falling apart is to keep them small, with about 2 tablespoons of batter for each pancake. Smaller pancakes are easier to flip and they'll cook quicker. Wait until bubbles appear on the surface and the edges look dry.

This gluten-free pancake recipe will turn out chewy if the egg whites have not whipped long enough or the batter was overmixed. Since the pancakes rely on the egg whites for their light and fluffy texture it is important to carefully fold the egg whites into the gluten-free pancake batter.

Gluten Free Pancake Mix makes light and fluffy flapjacks that raise the standard of how good gluten free foods can be—we call it Gluten Freedom®. Made with a unique blend of gluten free ingredients, including whole grain stone ground sorghum flour and brown rice flour.

While there are many benefits to the paleo diet, there are also some drawbacks. For example, the paleo diet eliminates several food groups that are highly nutritious, including legumes, dairy, and gluten-containing grains.

Because coconut flour is also lower in carbohydrates and higher in protein than all-purpose flour, it's better at promoting healthy blood sugar regulation. What's more, older research shows that adding coconut flour to baked goods lowers their glycemic index (GI).

Gluten, which is found in flour, keeps pancakes from falling apart. Gluten, a type of protein, forms a “spiderweb” within baked goods, giving them structure. As the starches gelatinize, and turn from a batter to bread, the gluten strands hold them in place.

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

Baking powder is most often used in pancakes because regular pancake batter doesn't contain acid that would activate baking soda. However, this fluffy pancake recipe uses both baking powder and baking soda. The baking soda is activated with the acid in the buttermilk.

What kind of flour is best for pancakes? ›

All-Purpose Flour Pancakes

"Here in the U.S., pancakes are typically prepared using all-purpose flour," says Frank Tegethoff, who leads innovation at King Arthur Baking. "This yields pancakes that are fluffy and tender."

Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.

I find their pancakes to be tender light and fluffy. My grandmother who isn't allergic to gluten actually prefers the gluten-free pancakes to the original Bisquick mix . In her opinion the original has a tendency to be more dense and tasting very salty. We would both highly recommend this product to others.

Birch Benders Paleo Pancake & Waffle Mix

This tasty mix, which has 7 grams of protein per 35-gram serving and an ultra-smooth, fluffy texture, is made with cassava starch, organic coconut flour and almond flour, making it a good fit for paleo dieters—but even kids are bound to love it.

The Paleo version has Cassava starch, Coconut Flour and Almond Flour, while the Keto version has Almond Flour, Cassava starch and Tigernut Flour. Paleo omits dairy... so if you are strict Paleo you won't be able to try this.

Birch Benders Paleo Pancake & Waffle Mix (0.33 cup) contains 16g total carbs, 11g net carbs, 7g fat, 7g protein, and 140 calories.

The Ingredients

Coconut oil– Melted and refined coconut oil (to avoid any coconut taste!). Almond flour– You must use blanched almond flour, not almond meal. The blanched variety yields a fluffier center and light crumb. Baking powder– Gives some rise and stability to the pancakes.