Gluten Free Banana Pancakes with Strawberry Compote

by Jenn on May 6, 2009

in Breakfast,Budget,Gluten Free

Gluten Free Banana Pancakes with Strawberry Compote

Pancakes are one of our favorite things to make, and I learned how to make them from a pro, my dad.  They come out nice and crispy and seriously no one makes them better than him.

For these pancakes, we used Bob’s Red-Mill Gluten Free Pancake Mix, because it was cheap $4.50 for about 4 cups and I felt lazy and didn’t want to create my own mix.  Usually when I make my own I use a combination of tapioca flour, rice flour, xantham gum, and baking powder.  The affordability of the mix also made this really budget friendly.  We spent $7 total and got 6 servings out of it.  That is awesome!

I basically adapted the recipe on the back of the bag, but to make them a bit differently, we created banana pancakes, and then I made a strawberry compote to serve on top of them instead of our normal route of maple syrup.  Bananas and strawberries were just made to go together, and with the compote, these pancakes seemed more like a dessert than breakfast!  Mmmm yummy :)


For the pancakes:
2 cups Bob’s Red-Mill Gluten Free Pancake Mix
1 cup buttermilk
1 egg
2 bananas, mashed
2 tbs. canola oil
Lots more canola oil
For the strawberry compote:
1 cup of diced strawberries
2 tbs. sugar

1. Combine the pancake ingredients together (well not the “lots more canola oil”), and once well mixed, let sit for a few minutes.
2. Add the diced strawberries to a small pan or skillet, and on med-high use a wooden spoon to stir and mash up the strawberries a bit.  Once they get all liquidy and sweet, add in the sugar, and let simmer on low, stirring occaisionally, while cooking the pancakes.
3. Pour 2 tbs. of canola oil in a hot pan.  Keep heat not too hot, I used just under medium.  Pour about 1/4 cup (give or take) of batter into the pan, and swirl the oil around to make sure it gets to all sides of the pancake.  Sometimes I used a fork to help spread the pancake out to help its shape before it cooked too much.  Once you start to get bubbles rising to the surface and  the bottom holds together well enough, flip it over.  Then cook and flip often enough so that you don’t overbrown it, but the inside is fully cooked.  No one likes gooey pancake batter in the middle of their pancakes.
4. We could fit  about 2 pancakes on our little pan, if you have a bigger pan or a nice griddle you can probably fit more than that.  Make sure to re-oil the pan before each batter addition, so that you get that nice crispy ring around each pancake.  Not calorie conscious, but super good!
5. Continue cooking all the pancakes, and serve with some of the strawberry compote on top.  Dust with some powdered sugar if you like. Eat!


That’s right, these pancakes are more fried than just cooked on a griddle.  And boy does that make them good!

Are they breakfast or dessert? I’m not really sure.  We ate them for breakfast, and I think my husband has full plans on eating them again for dessert later…


Joelen May 6, 2009 at 2:33 pm

This looks wonderful and the combo of strawberry and banana is a favorite of mine!

John Chappell May 6, 2009 at 2:35 pm


Fantastic recipe, I’ll have to try it out this weekend, looks delicious. Would you mind terribly sharing your regular pancake recipe? I’m still using the GF Pamela’s mix, which like the Bob’s Red Mill stuff is nice when one is feeling lazy, but still more expensive than making your own.

Thanks, and keep up the awesome blogging!!


jocelyn April 22, 2011 at 10:54 pm

Thank you! fantastic recipe. I didn’t have Bob’s mix on hand so i subbed in 1/2c brown rice flour, 1/2 cup white rice flour, 3/4 c tapioca starch, 1/4 tsp salt, 1 tsp guar gum, and two teaspoons on baking powder. I also didn’t have buttermilk I used whole milk with a Tablespoon vinegar. Delicious!
Thanks again love your blog :)

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