So many of my friends are gluten sensitive/intolerant/allergic and a handful of them are vegan. One thing we all have in common is our love of breakfast. Good morning menu-challenged friends, this recipe is for all of us! These are vegan, gluten-free, and will satisfy the pickiest of eaters (husband tested and approved).
***Warning, it is better to make the batter in advance. You can even make this a few days in advance and keep it in the fridge. Cooking the pancakes right away, yields flatter, runny pancakes. They are still tasty, just not as pretty or as fluffy.***
Ingredients:
1 large very ripe banana (yes, you want the peel to have some black spots)
2 tablespoons of sugar
Mash these two ingredients together. Once you have a nice paste, add:
1 cup of rice milk
2 tablespoons of coconut oil
Mix well. If you don't want banana lumps in the batter, put the previous 4 ingredients in a blender and pulse for 60 seconds.
To the liquid, add:
1/2 teaspoon fine salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup Bob's Red Mill all-purpose gluten-free flour
Mix everything together in a large bowl. Once you get rid of the gluten-free flour lumps, put the batter in the fridge for 30 minutes.
Now that your batter has chilled, cook your pancakes in a non-stick pan. If you are using a crepe pan or stainless steel cook wear (such as All-Clad), use coconut oil cooking spray for easier pancake flipping.
Enjoy!
