In our home, pancakes are their own food group. We make them healthy, we make them decadent, we make them sweet, we make them savory… Anything works in form of a pancake! So when you have little ones that are under the weather and they won’t eat much, what do you do?
You make pancakes!!!!
We’ve been experimenting with gluten-free flours for a little while now, but most attempts have been for desserts. For pancakes, the one gluten-free alternative we always went for was buckwheat. Very little beats a nice buckwheat-blueberry pancake. This new pancake we’ve come up with might just be the only thing that does…
- 1 ripe banana
- 1 cup coconut milk
- 1 tsp apple cider vinegar (ACV)
- 1/2 tsp vanilla
- 1 cup gluten-free flour mix (right now, I’m using Bob’s Red Mill, but I plan on trying to make my own using this recipe soon.)
- 1/4 cup shredded unsweetened coconut
- 2 TBSP hemp seeds
- 1/2 tsp cinnamon
- 2 TBSP coconut sugar or brown sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of sea salt
- oil or fat for cooking (I use MyCryo powdered cocoa butter for pancakes.)
In a blender, reduce banana, coconut milk, ACV and vanilla into a thick cream and set aside. The ACV will make the mixture curdle, that is okay. In a large bowl, whisk together all the dry ingredients and combine with wet ingredients. Make pancakes.
*** Makes sure your pan is fully warmed. Putting the mixture on a cold pan will make the pancake stick. The sugar in the mix will make the outside of the pancake caramelize so don’t let it cook too long, it will burn. ***
We ate ours with organic honey, but maple syrup would do just fine. I’m even thinking vegan chocolate drizzle for a treat one morning soon.
Bon appétit… ENJOY!