These yummy chunky banana pancakes are a fun combination of pancakes and banana bread.  You get the slightly crispy edges of a tasty pancake with the chunky bites of banana you might find in a banana bread (at least in my banana bread since I prefer it that way).  Perfect to whip together when you have 4 medium-ripe bananas (i.e. not yellow, but not brown - nicely speckled).  These were inspired by a recipe by Joanne Chang's cookbook Flour, too.  Although I prefer the spices here instead of the ground black pepper she uses in hers.  Enjoy! 

Cooking up a meal of banana pancakes!

Chunky Banana Pancakes

Makes ~20 pancakes, depending on size

In a large bowl, mix together: 

1 cup Kristin's Gluten-Free Flour Mix

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 tsp allspice

2 Tbsp brown sugar

Add and mix in: 

4 medium-ripe bananas, diced into small pieces (i.e. use nicely speckled, but not really overripe - use those in banana bread or banana chocolate chip cookies)

1 cup milk (lactose-free or other dairy-free milks work well)

1 egg

2 Tbsp oil

Heat a non-stick skillet over medium-low heat.  Butter the skillet, then scoop 2-3 Tbsp. size scoops, flatten a bit with your spoon.  Let cook about 3 minutes on each side.  I like to hold the pancake up and butter the griddle again quickly before flipping each pancake.   Great served with a bit of maple syrup.  Delicious plain, too.  Enjoy! 

Flipping chunky GF banana pancakes. Yum! 

Chunky Banana Pancakes Recipe by Successfully Gluten Free!