Happy Saturday! Who doesn't love pancakes? I've been a fan of pancakes for a long time but I haven't always made them using the healthiest ingredients. I've been practicing maintaining a gluten-free diet for the past year, because with my PCOS condition, gluten-free helps my body digest food more easily, and also helps eliminate the bloating one can feel after a meal. Breakfast foods are my speciality, so I've come up with an easy and delicious pancake recipe for you to try this morning. I picked up my favorite King Arthur Flour gluten free pancake mix at my local grocery store - Dominick's. I use 1 1/3 batch of mix at a time, which will make between 8-10 medium-sized pancakes. I also love that it includes brown rice flour and no wheat! Moreover, you can really play around and concoct your own recipe (I follow the box but add a few key ingredients). For this recipe, I used 1 banana, almond milk, a combination of coconut and olive oil, ground cinnamon and vanilla extract.
Ingredients ~
1 egg
1 banana
2 tablespoons olive oil
2 tablespoons coconut oil
2 cups almond milk
1 1/3 cup mix
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
Directions ~
1. whisk together the egg, oils and milk. whisk in the mix. Allow the batter to sit for 10 minutes and thicken. After 10 minutes, add the banana and mash it in. Put in the cinnamon and vanilla, and mix it all.
2. preheat the griddle to medium (350 degrees f) - I like to add a half amount of coconut oil + half olive oil to pan so the pancakes are moist and don't stick to pan!
3. scoop the batter by a 1/4-cup at a time onto lightly greased griddle.
4. cook for 1 to 2 minutes, until bubbles form on the tops of the pancakes and bottoms are golden brown.
5. flip and cook for 1 to 2 minutes on other side. Serve hot, with maple syrup.
Enjoy! Please leave a comment and let me know how yours turn out. Happy living. xx