Nana's Banana Pancakes

     I use to not be a pancake eater. This traditional breakfast food never failed to give me a stomach ache after eating them. My daughter began making gluten-dairy-egg free pancakes for my grandson who had food allergies. Once I tried them I found I tolerated them easily. Now I love to have them for breakfast!

     My daughter used a recipe found on Bob's Red Mill site which we adapted to be egg free and added the banana. My first experiences with allergy free cooking began with my daughter. It really was something that evolved out of necessity as we learned how life threatening and severe allergies can be. My grandson was diagnosed with 7 food allergies by age 1! Prior to this my daughter did not do a lot of cooking so as a new mom not only was she learning to cook but she was having to navigate the world of allergy free cooking. I really enjoyed the journey this took the both of us on. My grandson is 7 years old now and has out grown his wheat allergy but still loves these pancakes. He told me the other day during a Skype call that my pancakes were awesome! I really need to give Bob's Red Mill and his mom credit for the recipe. He recalls me cooking them a lot and that is how the name came about. I would ask him if he wanted some Nana Banana Pancakes for breakfast and that is how our pancake bond began.

Enjoy!

Nana's Banana Pancakes

vegan, dairy-egg-soy-nut-gluten free

Makes 12 pancakes

printable recipe

Ingredients:

3 tsp. Ener-G egg replace plus 1/3 c. warm water (replaces 2 eggs)-see note below

1-1/3 cups Bob’s Red Mill Gluten Free All Purpose Baking Flour
         (or gluten free all purpose flour blend of your choice)

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 T. pure maple syrup 

½ tsp. vanilla

2 T. safflower oil

¾ c. nondairy milk (soy free if you are eliminating soy)

1-2 ripe bananas or ½ - ¾ cup mashed banana

(3 bananas are good for a double recipe)

Note-
If you don't need this to be gluten free then just use all purpose wheat flour. You may need to add a tablespoon or two more of milk.

Directions:

Heat griddle to 325°F

1. In a small bowl, mix egg replacer and water with fork. Set aside.

2. In another bowl mash the banana. You can mash really well or leave some chunks.

3. In a large bowl add the All Purpose Gluten Free Flour, baking powder, baking soda and salt. Sift with a whisk. Add remaining wet ingredients and egg replacer. Use a spatula or spoon to stir until just combined. Mixture should be slightly thick but thin enough to easily pour.

4. Ladle ¼ c. pancake mix onto hot griddle. Flip over when they begin to puff and you can see the edges beginning to cook, about a minute. Cook about another minute on other side. Remove from griddle. Serve with your favorite toppings.

I like to top mine with berries, a small spoon of almond butter and drizzle of real maple syrup.

Laddle 1/4 cup batter onto the griddle.

When you see bubbles and the edges start to cook 

it is time to flip them over.

Cook about 1 more minute on the other side. The steam 

from cooking puffs them up. When you remove them from

the heat they will flatten down. 

If you have extras you can freeze them. I like to place pieces of

wax paper between them, then put them in a Ziplock freezer bag.

This way they don't stick together and you can take out individual servings.

Another way is to lay them flat on a baking tray, freeze them, 

then place them in the freezer bag.