Growing up my Dad always made us Aunt Jemima’s pancake mix pancakes for breakfast. For some reason in my head he was probably the only person who was capable of making pancakes. Yes, I could make them, but only under his supervision and only using this magical mix. After going gluten-free I tried eating some pancakes made from different mixes and they were good, but never knocked my socks off. Then Anne made me banana bread pancakes from My New Roots and I was stunned. I suddenly remembered my childhood and how magical pancakes really are. When I ran out of ingredients to make these pancakes I decided to take a stab at making some more traditional tasting ones. I stole this recipe as a base (it looks really good but I didn’t have all of those ingredients) and worked from there. I am happy to report these came out incredibly delicious and I simply can’t get enough of them! I like to make the batter and leave it in the fridge so I can have a pancake snack whenever my sugar levels are running low.
1 cup all-purpose gluten-free flour (I used Bob’s Red Mill)
1 tsp baking soda
1 tsp baking powder
1/4 tsp xanthum gum
1/2 tsp cinnamon
1/2 tsp salt
1/6 cup maple syrup
1/3 cup alternate milk (I used rice milk)
1 mashed banana (if you don’t like the banana flavor use some applesauce instead)
1/4 cup sunflower oil (or coconut oil if you have it)
2/3 cup water
I would like to add vanilla extract too but I don’t have any. If I did, I would try adding 1/4 tsp.
Blend dry ingredients well. Mix wet ingredients together and add them to the dry ingredients. Heat up some oil and fry on both sides until golden brown. Serve with maple syrup, agave nectar, jam, or vegan yogurt.