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Archive for October 26th, 2013

“Mmm, banana bread,” said my husband after taking a bite of these soft but hearty, gluten free, dairy free, banana pancakes.  These come together quickly using the Bob’s Red Mill GF pancake mix, although I also added some oats that I ground in my little Magic Bullet blender, along with some flax for extra fiber and nutrition.  This is a tasty way to use up a banana that’s about to go bad, or sneak some fruit into breakfast for the kids.  (It also contains applesauce!)

To simplify busy weekday mornings, I like to make a large batch of pancakes on the weekend and reheat throughout the week.  These also freeze well.  For best results, put a serving size (2 pancakes) in a quart-size freezer bag, then press out all the air (or suck it out with a straw, like I do) and freeze.  This recipe also makes tasty waffles.

Banana Pancakes

Since syrup is loaded with sugar, I prefer to make flavorful pancakes with just a hint of sweetness, so all you need to do is butter these pancakes.  If you prefer sweeter pancakes, just sprinkle them with a little powdered sugar.  For an extra special breakfast treat, drizzle them with caramel ice cream topping, then sprinkle with chopped pecans and top with canned whipped cream.  Yum!

Banana Bread Pancakes

Makes 20 5-in. pancakes

Wet Ingredients:
1 med. ripe banana (the riper the banana, the sweeter it is)
3 T. brown sugar
1/2 c. unsweetened applesauce (or a single-serve cup)
2 eggs
3 T. melted butter or dairy free margarine (if substituting oil, add a dash of salt)
1 1/2 c. original almond milk (or milk of choice, but I like the creaminess of almond milk)
1 tsp. vanilla extract

Dry Ingredients:
2 1/2 c. Bob’s Red Mill GF Pancake Mix
1/2 c. GF oats, ground into coarse flour
1 T. ground flax, optional
1/2 tsp. cinnamon

Bacon grease (preferred) or coconut oil for frying
Butter and powdered sugar for topping
Optional – caramel sauce, chopped pecans, and canned whipped cream for topping

In a large bowl of an electric mixer, place banana that’s been broken into small chunks.  Add brown sugar and turn mixer on low, holding your hands over the top of the bowl to keep in any chunks that might go flying.  (The brown sugar acts like glue to help the banana stay in the bowl, but sometimes the little buggers still go flying.)  Increase to medium and mix until you have a slightly chunky banana puree.  (If you don’t have an electric mixer, just mash the banana by hand.)

Add remaining wet ingredients, beating well after each addition.  Add dry ingredients to bowl of wet ingredients and mix well.  The oats will absorb some of the liquid while the griddle heats, but you can add more pancake mix or almond milk until the desired consistency is reached, if needed.

I prefer to cook 4 pieces of nitrate-free bacon on my griddle, saving the grease in the drain cup, then cook my pancakes in the grease.  It affects both the taste and softness of the pancakes.  However, I ran out of grease for my large batch, and substituted coconut oil with good results.  Just drop a spoonful of the solid coconut oil on the warm griddle and spread around with the spatula as it melts.

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