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!
- 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
- 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
- Combine dry ingredients in medium bowl and whisk together.
- Combine wet ingredients in tall narrow container and puree with hand blender until smooth.
- Pour wet ingredients into dry ingredients and stir until combined.
- Heat a large frypan over medium heat. Add oil to lightly coat bottom of pan.
- 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.