One of my favorite things to do on weekend mornings, other than sleep in and watch CBS Sunday morning with a good cup of coffee, is to make pancakes with the kids. On a weekend morning, no one is in a rush to get here or there. We take our time making a big breakfast and then eat it on the back deck while watching boaters float by along the river.
Pancakes are like a plain canvas. You can add all sort of fruits and spices to make your own breakfast masterpiece. We’ve done blueberry, pumpkin, buckwheat, and banana nut. This banana bread pancake recipe reminds me of one of my favorite menu items (pre-celiac diagnosis) at Egg Harbor Cafe. Last time I checked, this particular item was not gluten free at their restaurant. However, they do offer several gluten free items at their various Chicagoland locations.
Gluten Free/Dairy Free Banana Bread Pancakes
2 cups gluten free flour mix (¾ cup buckwheat, ½ sorghum flour, ¾ c millet flour)
1 tsp xanthan gum
2 Tbsp brown sugar
2 tsp baking powder
1/2 teaspoon Baking Soda
1/2 tsp sea salt
1/2 tsp cinnamon
2 cups dairy free “buttermilk” (2 cups unsweetened rice milk plus 4 to 5 teaspoons apple apple cider vinegar – let sit for a few minutes)
3 Tbsp canola oil
1 egg, beaten
1/2 tsp vanilla (McCormick’s is gluten free)
3 ripe bananas, mashed
1/2 cup walnuts, chopped (for garnish)
1 banana, sliced (for garnish)
Preheat a greased skillet to medium heat. Meanwhile, combine all of the dry ingredients in a large bowl and mix together. In a separate bowl, add the egg and whisk until beaten. Add the oil, buttermilk, vanilla, and mix together. Create a well in the center of the large bowl and add the wet ingredients into the dry ingredients. Mix gently until combined. Fold in the mashed bananas. Batter will be lumpy.
Use a ladel or 1/4 cup measuring cup to portion out pancake batter onto skillet, flipping pancakes when bubbles appear on surface of pancake. Garnish pancakes with sliced bananas, chopped walnuts and plenty of gooey syrup!
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