If I had the time, I would eat pancakes every day for breakfast. I came up with this gluten free recipe that it is easy to follow if you buy the already-mixed-gluten-free pancake flour. Instead of slicing the bananas and adding them while the pancake is on the grill pan, I mashed the banana and stirred it in the mix. The pancakes came out super fluffy!
Good for 6 pancakes
1 1/2 Cups of Organic and Gluten Free pancake mix (or pancake flour) - like this one
1 Large organic and cage free egg 3/4 cup of organic coconut milk - like this kind
1 Tbsp of coconut oil - this kind
1 1/2 mashed banana
1/2 banana thinly sliced - for decoration only
1 Tbsp of shredded coconut - for decoration only
Blend the first 4 ingredients or whisk vigorously in a bowl until thoroughly mixed.
Let the batter stand and pre-heat the griddle to medium high.
To test the griddle, sprinkle a few drops of water on top. If it sizzles, it is ready.
Add the mashed banana into the mix and stir evenly.
Pour 1/4 cup batter onto the griddle until the top is bubbly. Turn and cook until it is golden brown. You can adjust the pancake thickness by adding more coconut milk. Continue with remaining batter.
Set pancakes on the plate and garnish with sliced bananas and shredded coconut.
Serve with real maple syrup like this one from Shelburne Farms in Vermont.
Do your body a favor and buy real maple syrup. Want to know what goes in the Original Aunt Jemima Syrup? Can you say HEXAMETAPHOSPHATE? You will NOT find these ingredients in real maple syrup:
CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, CARAMEL COLOR, SALT, SODIUM BENZOATE AND SORBIC ACID (PRESERVATIVES), ARTIFICIAL AND NATURAL FLAVORS, SODIUM HEXAMETAPHOSPHATE.
10 different chemicals combined to reach the same flavor and texture of real maple syrup. Scary, huh?
Hope you enjoy the pancakes!