Beginners Gluten Free Pancakes-

To make gluten free pancakes fluffy, use a combination of rice flour and semolina, as in this recipe. The baking powder also helps create a light texture. Make sure to whisk the wet and dry ingredients together thoroughly and add warm water gradually to achieve the right batter consistency.

Yes, you can substitute semolina with additional rice flour or a gluten free flour blend. However, keep in mind that this may slightly alter the texture of the pancakes. If you're looking for a nutty flavor, almond flour could also be a good alternative.

To store leftover gluten free pancakes, let them cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.

Gluten free pancakes made with bananas are delicious with a variety of toppings. Consider serving them with maple syrup, fresh berries, or a dollop of yogurt. For a richer flavor, try adding a sprinkle of cinnamon or a drizzle of honey. Nut butter also complements the banana flavor beautifully.

This recipe is not vegan due to the inclusion of an egg and butter. However, you can make it vegan by substituting the egg with a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water) and using a plant-based butter alternative.