GF Banana Pancakes
Sunday morning & I was craving pancakes. Thanks to kiddo.
Banana pancakes to be exact. And yes, I love the Jack Johnson song, too!
I've never had banana pancakes as far as I can remember. I'm not a huge banana fan. It's one of those foods I have to be in the mood to eat. But, after spending the day creating in the kitchen, kiddo piped up last night that they wanted chocolate banana pancakes with black beans for breakfast.
Chocolate Banana Black Bean Pancakes... why not?! Boy, that's a mouthful. Well as it turned out, kiddo went to bed with a headache and achy body. Our best guess was from the chocolate - it's the newest addition to the menu. So, we decided if headache was still around in the morning we'd skip the chocolate.
Come morning, we had to skip the chocolate. And I just didn't have the energy to puree beans again this morning. I'm SO not a morning girl. Just making breakfast for myself is a feat most days. So we were left with growling tummies, bananas and leftover flour mix from earlier in the week.
Our flour mix leftover concoction jar happened to have white rice flour, brown rice flour, sorghum flour, tapioca flour and arrowroot. After making a flour mix for a recipe, I dump the leftovers into a container to create with at the end of the week. It usually has 2 parts flour (1 part sorghum, 1/2 part each of white rice & brown rice flours, 2/3 part tapioca flour and 1/2 part arrowroot flour)
So for now we have Banana Pancakes. We'll have to put the Chocolate Black Bean ones on our to make list.
Top 8 allergen free, corn free, coconut free, refined sugar free
Yield: 12 pancakes
Ingredients
1 cup flour mix (see above note)
1 tablespoon honey
2 teaspoons corn-free baking powder
1/4 teaspoon sea salt
1 egg, beaten or alternative
1 cup milk or alternative
2 tablespoons extra light olive oil
2 ripe bananas, mashed
Directions
Combine flour, baking powder and salt. In a separate bowl, mix together egg, milk, honey, oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly buttered/oiled (or nonstick) griddle or frying pan over medium high heat. Scoop the batter onto the griddle. Cook until pancakes are golden brown on both sides.
Plate & enjoy!
Note: To make egg-free simply substitute a banana for the egg. I doubled the recipe so we'd have leftovers to save for a weekday. To freeze leftovers; cool completely in single layers separated with parchment or wax paper if tolerated. Once cooled, pancakes can be bagged and placed in freezer. When pulling frozen pancakes out; they can be warmed in the toaster for a few minutes and served.