Gluten-Free Banana Pancakes with Cinnamon Roll Syrup

Hi Bakers,

These are so good I don’t know what to say about them…Make this pancake recipe if you’d love super moist banana pancakes with addictively delicious cinnamon roll syrup and cream cheese topping.This is an indulgence you need to try.  Enjoy! ~Carolyn

Gluten-Free Banana Pancakes with Cinnamon Roll Syrup

Makes fifteen 3.5” pancakes

Dry

1 3/4 cups Cup4Cup multipurpose flour (original blend)

1 teaspoon Koda Farms Sweet Rice Flour

2 teaspoons Oat flour

2 tablespoons granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup cold butter, cut into small chunks

Wet

2 large eggs

1 cup buttermilk

1 cup mashed banana

1/2 teaspoon vanilla extract

Optional 1/2 cup chopped walnuts

Cream Cheese Topping

1 eight-ounce block of cream cheese, softened by mixing until frosting-like consistency

1 tablespoon salted butter

1 tablespoon of powdered sugar

a few drops of vanilla extract

Cinnamon Roll Syrup

8 tablespoons butter

8 tablespoons light brown sugar

9 tablespoons maple syrup

4 teaspoons ground cinnamon

Combine all ingredients and bring to a low boil. Continue cooking and stirring until the sugar dissolves and the syrup thickens. Be sure to use it while hot, or it will be too thick to pour. Add more syrup if you would like to thin it.

In a large bowl, combine the dry ingredients using a whisk. Use a pastry blender or fork to cut the butter into the flour mixture until it resembles bread crumbs. Set aside.

Whisk together eggs, buttermilk, and banana in a small bowl. Add the wet ingredients to the dry and mix until just combined. The batter thickens as it sits and may look puffy.  Heat a griddle or a heavy-bottomed pan on the stove on medium heat, and oil it with butter to prevent sticking. The pan is at the right temperature when a water drop dances when dropped into the hot pan. I like to make a small tester pancake to see if the pan is hot enough for browning. Using a spoon or a scoop, drop even-sized pancakes a few inches apart into the pan. The pancake is ready to flip when the edges are firming up and bubbles are breaking through and stay open on the surface of the batter. Flip the pancake and cook until the center springs back when touched. Serve with a pat of butter, drizzle of cinnamon syrup and a dollop of softened cream cheese. Sprinkle more cinnamon over the top. Garnish with sliced banana and nuts if desired. Eat immediately. Enjoy!