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.
Gluten Free Banana Pancake Muffins
Gluten free pancakes can be easy to make ahead and keep in the freezer with these gluten free banana pancake muffins.
Ingredients
- 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
Instructions
- 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.
Notes
Stir in 1 cup chocolate chips for a delicious chocolate chip banana pancake muffin.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 468Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 142mgSodium: 717mgCarbohydrates: 59gFiber: 4gSugar: 8gProtein: 10g
Hi Lynn! I’m confused about the first and second ingredients. Your recipe calls for 6 T melted butter and then 3/4 c butter. Is this correct? Are you supposed to combine the melted butter and unmelted butter along with the banana, buttermilk, etc? Please let me know 🙂 I can’t wait to make this recipe!
I am so sorry about that. It is 3/4 cup butter. The 6 T was from the original recipe and I had to convert that when I made it gf, because I made a larger batch when I converted it and somehow I put both in the recipe. It is fixed now. Thanks for letting me know.
If I wanted to make this dairy free, would it be OK to substitute the buttermilk for almond milk? I still use butter because there is very little lactose in it. Thank you!
Yes, you can make this dairy free. I have never tried it with almond milk, but my daughter makes pancakes and pancake muffins dairy free all the time with coconut milk. We usually add a little lemon juice to it and let it sit for a few minutes. That way it is closer to buttermilk, but it should work fine. I hope that helps.