I never used to love fruit in my pancakes. I *may* have, one Saturday morning after a sleepover at a friends’, clandestinely spat out all of my blueberry pancakes into a napkin because they tasted so wrong.
That was merely a passing phase. Now, I want lots of goodies mixed up in my hotcakes: blueberries, raspberries, or my favorite of all… the almighty banana. Nothing says loving like a good banana pancake, and I’ve been attempting to find the perfect recipe to adapt to all my pesky dietary restrictions. Thankfully, I’ve found a tasty, effective and inexpensive gluten free flour to experiment with (surprise: it’s from Trader Joe’s).
I’ve made these a bunch of different times trying to get everything just right: the consistency of the batter, the amount of bananas, the type of leavening. And finally, at long last, I think I’ve got it: the perfect balance of lightness and cake-like richness. Banana-prominent, but not too sweet, since you’ve gotta leave some “sweet space” for maple syrup or nutella or chocolate chips (or all three?!), am I right? Reviews have been positive across the board from my “tasting panel” of guinea pigs I call my friends and husband.
So here it is: my perfect gluten-free, egg free banana pancake recipe*
makes 1 dozen medium sized pancakes (enough for 4)
1 2/3 c gluten free all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 bananas, mashed (sometimes, I just freeze my super-ripe bananas whole, thaw them, and they’re pre-mashed!)
1/4 c oil (sunflower or grape seed)
1/2 c plain yogurt or sour cream (I’ve used both — sour cream is best of course)
2/3c milk (whole or low fat or whatever you’ve got).
1/2 tsp cinnamon (optional)
Heat a heavy pan or griddle over medium heat. In a large bowl, whisk together flour, salt and leavenings (along with cinnamon of you choose to go there). In another bowl, whisk up bananas, oil, yogurt and milk, and gently fold into bowl of dry ingredients to incorporate. Once skillet is hot, ladle batter in 3 oz scoops and fry pancakes 3-5 minutes per side, or until bubbles form and set. Serve warm with plenty of syrup and butter, or with peanut butter and bacon, or with nutella and more caramelized bananas….. See where I’m going with this?
If adding chocolate chips or other goodies like nuts into your cakes, drop them in once the batter has hit the pan, so they are evenly distributed in the pancakes.
*adaptable to be vegan by subbing the milk/sour cream for non dairy equivalents.
Enjoy! Happy weekend everyone!