Saturday, September 25, 2010

Banana Pancakes

The Little Man loves his pancakes for breakfast.  He likes them plain, with no syrup or toppings.  I have been making him pancakes from the Bob's Red Mill Pancake Mix for about a year now;  I make so many things from scratch, it was nice to have one thing I could simplify.  But I always made it hard on myself by making a triple batch so I could freeze a few dozen little pancakes to have on hand.  So I would spend two hours in the morning every few weeks standing over the frypan cooking batch after batch.

Then I saw a post from The Allergic Kid for Banana Pancakes.  They looked too good to not try.  I needed to make some modifications to make them gluten-free, and some other changes just because.  And I must say, they are delicious!!   They look like a lot of work to make compared to using a mix -- you even need a hand blender to puree the banana.  But they really are very simple.  I plan to make a single batch every weekend, which I know will be less work than the large mix batch I had been making.  And these are much tastier!

Dry ingredients:
  • 3/4 cup tapioca flour
  • 1/4 cup millet flour
  • 1/4 cup sorghum flour  
  • (or use 1 1/4 cups of Bread Flour Mix from The Allergen-Free Baker's Handbook in place of these 3 flours)
  • 1/4 tsp xanthan gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet ingredients:
  • 1 banana + enough rice milk to make 1 1/2 cups total
  • 1 Tbsp safflower oil + extra to coat pan
  • 1 Tbsp maple syrup
  • 1 tsp vanilla
  1. Combine dry ingredients in medium bowl and whisk together.
  2. Combine wet ingredients in tall narrow container and puree with hand blender until smooth.
  3. Pour wet ingredients into dry ingredients and stir until combined.
  4. Heat a large frypan over medium heat.  Add oil to lightly coat bottom of pan.
  5. Use a measuring scoop to pour batter into the pan in 3-inch circles (I use a 1/3 cup scoop to make 2 pancakes).  Flip when top is filled with bubbles and bottom is light brown.  Note that these stick to the pan when they are not cooked enough -- let cook longer and they should be easier to flip.
This recipe makes 1 dozen 3-inch pancakes.