Gluten-free pancakes on banana flour with the addition of strawberries are pancakes that work well served for breakfast, dessert and supper. The basis of the pancake batter from which these delicious pancakes are made is green banana flour. I combine this flour with milk, egg and fruit, in this case strawberries, then fry the batter on a little oil. Banana flour is made from green bananas, and its main advantage is that it does not contain gluten. Personally, I don’t use it too often, mainly because I generally use other gluten-free flours, such as rice or buckwheat flour. However, if I have this flour at home, I most often use it to prepare all kinds of pies and cakes. I encourage you to try the following recipe for banana flour pancakes with strawberries and I hope you will enjoy them.
Ingredients for banana pancakes with strawberries.
- 250 g green banana flour
- 2 tablespoons of brown sugar
- 2 eggs size “M”
- 1 teaspoon of baking powder
- 300 ml milk
- 200 g strawberries
- oil for frying
- icing sugar for dusting the pancakes
How to make banana flour pancakes with strawberries.
Put the eggs, milk and sugar into a bowl. Beat for 2-3 minutes, then add sifted banana flour and baking powder and mix thoroughly. Next, add the strawberries cut into large pieces.
Brush a large frying pan with oil, heat it up and once hot, form little pancakes from the pancake batter. Fry the pancakes over a medium heat until golden brown on both sides. Place the banana flour pancakes with strawberries on a serving plate and lightly sprinkle with icing sugar.
Good to know when making banana flour pancakes with strawberries.
I usually fry these pancakes over a medium heat for around 6 minutes. I do not pour a lot of oil into the frying pan, I just grease it lightly with it. You can replace the oil with clarified butter. These pancakes can also be fried without any fat on a non-sticky pan.
Do you like pancakes with fruits? If so, try our recipe for Pancake torte.