Old fashioned pancakes: gluten- and dairy-free version
At home, Sunday mornings very often consist of a huge stack of pancakes and a bowl of fresh fruits. I usually double up the recipe, cook all the pancakes and keep the one we don’t eat (if we don’t eat it all right away ;-)) in an airtight container in the fridge for the next mornings. In order to change things up from time to time, we like to come up with different recipes (banana oats, apple almonds, old fashioned,…) or experiment with different types of grains, flours and milks. The toppings usually vary depending on what we want or simply what is available at home that day: homemade applesauce, maple syrup, berries, banana slices, peanut butter, jam, brown sugar, chocolate chips,…
This recipe is great with banana flour, but if you can’t find any you can totally make it with rice flour or your favorite gluten-free flour mix.
NB: Banana flour is made out of green bananas and is a good option for baking gluten-free treats. Plus, it has a high nutrient content and a rather low glycemic index.
Makes 15-20 small pancakes:
- 1 ½ cup (180gr) rice flour/or your favorite gluten-free mix OR 1 cup (120gr) banana flour (I usually make my own flour mix with everything I have on hand, such as brown rice, tapioca, buckwheat, or coconut flours, so feel free to use any flour you’d like but you might need to adjust the milk quantity depending on the type of flour you use)
- ⅓ cup (40gr) almond meal or flour (I use the kind made from whole, unblanched almonds)
- 2 tbsp baking powder
- 1 pinch of salt
- 1 egg
- 2 tbsp oil of your choice (coconut, advocado,…), or melted butter
- About 1 ¼ cup (300ml) milk of your choice (I often use a mix between whole milk and plant milk but any kind will do)
- 1 mashed ripe banana (1 grated apple works great too!)
- <optional> Vanilla extract
- <optional> Add some seeds such as flax, chia, or ground flax for an even more nutritious version
- <optional> Add a tsp cinnamon to the batter, or drop a few blueberries or chocolate chips in each pancake as soon as you pour the batter in the pan
Sift together the dry ingredients (flour, almond meal, salt, baking powder) in a large bowl. In another bowl, beat the egg, ¾ of the milk, the oil or melted butter and the vanilla extract if using any. While constantly mixing, pour the milk mixture over the dry ingredients until combined into a smooth batter. Add the mashed banana to the mix. Adjust the milk quantity depending on how thick you want your batter to be. It should look like a thick batter, half way between crepes and cake batter (by that I mean, it should be thick but still pourable). It also varies depending on the type of flour you’re using.
In a heated and lightly oiled frying pan (medium high heat), pour some batter (about ¼ cup at a time) and cook until the edges look dry, then flip pancake and cook until brown on both sides.
For thicker pancakes, use more flour and less milk. For fluffier pancakes, you can beat the egg white until stiff.
What are your favorite toppings?
