About two years ago, our family found out we had gluten, dairy and yeast intolerances. Yikes! It was a little scary at first, but the rewards of cutting those items out of our diets has been well worth it. Here is one of our favorite and easy recipes for pancakes; add the pumpkin spice and you are ready for fall.
This recipe is simple and can easily be adjusted to suit your own tastes. Only thing not show is gluten free flour that you can add to make pancakes a little more fluffy. The pictures for this batch was done without flour; which gives you almost crape thin pancakes. Warning: not so pretty, over ripe bananas were used because they are sweeter. Pardon the brown spots.
Recipe for family of four, yielding 16 small pancakes each.
Using a blender to mix ingredients is key! The bananas will leave chunks if not blended well. I use the blend setting and pour batter onto hot griddle greased with coconut oil. I use an All-Clad nonstick griddle that my brother gifted to me one year; it has a wonderful cook surface.
Pour batter onto griddle and wait for bubbling before flipping. If you add the gluten free flour to the batter, they tend to flip easier. You may find it takes some practice to get them to flip the way you like.
Because of the bananas, they taste sweet on their own, but you can definitely drizzle your favorite maple syrup, honey or molasses over them. May want to just sprinkle cinnamon and powdered sugar and add some fruit. However you choose, I hope you enjoy this delicious and healthy recipe.
Stay humble & be BOLD!
Oh, taste and see that the Lord is good! Blessed is the man who takes refuge in him! Psalm 34:8
English Standard Version (ESV)
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