Boo loves pancakes. He likes pancakes for breakfast and pancakes for snack. So when his diet changed, I tried various packaged mixes along with a number of recipes from online, hoping to find a pancake that wasn’t rock hard. I’m pretty pleased with this recipe. They won’t rise a mile high or be as fluffy as your traditional buttermilk pancakes, but they’re pretty good. Or so I’m told. I don’t like bananas myself.
Wheat Free, Dairy Free, Egg Free Banana Pancake Recipe
- 1 cup flour (I’ve used package wheat free blends or I make my own – which consists of brown rice flour, coconut flour, arrowroot flour, sorghum flour in varying quantities that change every time I make it.)
- 1 TBSP sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup of apple sauce (or 3TBSP water + 1 TBSP flax if I’m out of apple sauce)
- 1 cup coconut or hemp milk
- 2 TBSP oil
- 1 1/2 cups of mushy overripe bananas (12 oz I think…I weighed it but forgot to write it down. I’ll confirm that next time I make it). I mush and freeze my bananas in 1 1/2+ cup bags.
I just mix everything together, heat up the pan and cook as usual. I will say that if the pan is too hot, you’ll be in trouble. I find these pancakes take much longer to cook than regular pancakes. They are also very delicate so it can be hard to flip them.
*The applesauce is in place of the egg as I adapted this recipe to work for our family. If you can have eggs, the recipe is probably better.
