Still going strong with Mercury Retrograde and taking it back to the first pancake recipe my family embraced wholeheartedly as I experimented with “alternative ingredients”. In the early days of my wellness journey gluten and dairy were the first things I eliminated from my diet. That was a challenge 10 years ago but now it’s pretty much the norm.
There are so many amazing recipes out there to choose from but this one has become a family favorite. My eldest daughter, a staunch gluten devotee, will take a stack of these without batting an eyelash and fondly refers to them as BP’s.
Taking it back even further, to middle school, my mother made breakfast for me almost every morning. She’d set the table for one complete with a placemat, napkin, and a glass of Tropicana orange juice. Yes, it was the 80’s, I was spoiled, and an only child until the age of 12. My plate would arrive with a pile of pancakes, each one sprinkled with cinnamon, slathered in raspberry jam, and dripping of Aunt Jemima syrup. H E A V E N.
Today I’ve added fruit and cleaned things up slightly but all of it: the sweetness, the tart jam, and the warm cinnamon were a perfect combination of flavors. It’s how I ate pancakes then and it’s how I eat pancakes now.
Vegan, Gluten Free
Notes: You can easily substitute the oil out for melted ghee or butter for a non vegan more decadent style pancake. Just make sure to melt it before hand.
Double or triple the recipe to feed larger crowds.
Also, start with the suggested amount of milk and add more, if necessary, in small increments until you reach desired batter thickness.
2 cups of Bob’s Red Mill gluten free all purpose flour
2 ripe bananas
1 1/2 cups of milk of your choice (I use almond or cashew)
2 teaspoons of baking powder
1/2 teaspoon of sea salt
2 tablespoons of coconut oil + extra for cooking
1 tablespoon of maple syrup
1 teaspoon of vanilla extract
In a small mixing bowl mash the bananas well. Add the milk, oil, maple syrup, and vanilla extract. Stir everything together until combined.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the wet ingredients and continue to whisk until a thick batter is formed. If it’s too thick add a little splash of extra milk to loosen it up.
Heat a large skillet with coconut oil. Ladle small spoonfuls of batter into the skillet making sure not to crowd the pan. When they begin to bubble on top it’s time to flip. Repeat until all the batter is finished. Keep them warm and loosely covered on a large platter with a dish towel or cloth napkin.
Dust with cinnamon and serve with jam and syrup on the side.