Pancakes are a favourite breakfast at Eagle Loft. We have several different recipes that we alternate between, and we always make a big batch so we can freeze some to have on hand. This nutritious recipe smells divine while cooking, and tastes even better. It is such a comforting fall morning breakfast.
Although this recipe is designed to be made in a Vitamix, instructions are also included at the end to mix these by hand. Halve this recipe if you don't want leftovers (the recipe makes pancakes for eight or nine servings). These pancakes can be frozen and then heated in a toaster oven for a quick breakfast.
- 2 Tbsp maple syrup
- 3 Tbsp safflower oil
- 1/2 cup applesauce
- 3/4 cup pureed pumpkin
- 1/2 banana, broken into 2 pieces
- 1 1/2 cups rice milk
- 2 1/2 cups gluten-free flour mix
- (or use 1 3/4 cups brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp sea salt
- Place ingredients into Vitamix in order listed.
- Starting at speed 1, turn on Vitamix. Turn dial to 10 and blend 15 seconds. Turn off Vitamix and scrape sides with spatula to loosen any dry ingredients stuck to the edge. Set dial to speed 1 and turn on Vitamix again. Turn dial to 10, then flip switch to high power and blend 15 seconds or until batter looks smooth.
- Heat pan over medium heat. Pour pancake mix directly from Vitamix into hot pan in circles about 2 1/2 inches round. Cook about 2 minutes per side, being careful not to burn pancakes.
- If not using a Vitamix, mix wet ingredients and dry ingredients in separate bowls, mashing banana into wet ingredients. Stir wet ingredients into dry ingredients and mix to combine. Use a 1/3 cup measuring cup to pour batter into pan. Cook as directed above.