That’s what my grandpa would always make us every time we’d have family get-togethers (ok maybe that’s just what I asked for every time I saw him). When I was little, he would even make silver dollar pancakes for me and my sister to just pop into our mouths!
Naturally, as I discovered that my digestion worked much better (read no bloating and easy bowl movements) when there was no gluten involved, I became sad to miss out on my g-papa’s pancakes.
We tried making them with different gluten free flours (almond, rice etc) and they were ok…however they didn’t puff up, have the same bounce or even excitement as the originals.
Then I discovered this recipe: THE ONE BAKE PANCAKE. The original recipe came from the Whole Foods Market Recipe App which wasn’t gluten or dairy free and had apples and ginger instead of bananas and cinnamon. Naturally I had to take the recipe and make a science experiment out of it, so typical of me ;)
- 3 eggs
- 2 cups almond or rice milk or a combination of both (unsweetened)
- 1 tsp cinnamon
- 1 cup Pamela’s Gluten Free Bread Mix
- 2 cups Pamela’s Gluten Free Pancake Mix
- 1 cup chopped pecans
- 1/4 cup maple syrup, plus more to serve
- 1 banana
- coconut oil to grease pan with
- Preheat oven to 350 degrees Fahrenheit
- Grease 9×13 inch baking pan with coconut oil
- Mix together wet ingredients (eggs & milk) in medium mixing bowl
- Mix together dry ingredients (gluten free flour mixes, nuts, & cinnamon) in larger mixing bowl
- Add wet to dry and stir
- Pour into greased baking pan, add sliced banana on top, then drizzle maple syrup over it all
- Cook at 350 for 35-40 minutes or until it’s slightly golden on top and a knife comes out clean when pierced.
My Aunt’s significant other who needs to be eating gluten free (due to health issues) but usually doesn’t like any GF recipes, loved this one and even had second helpings! This breakfast dish is great for family gatherings or to make and have as leftovers throughout your week (even better leftovers than my g-papa’s original pancakes – shhhhh don’t tell).
One of the keys to my GF baking is to use Pamela’s Products as your GF flour replacement. Many of their mixes have blends of Sorghum Flour, Tapioca Flour, Sweet Rice Flour, Brown Rice Flour, White Rice Flour and Millet Flour. In my opinion, Pamela’s Products have the best tasting and ‘traditional acting’ gluten free blends for baking.
Pamela’s Pancake Mix does have cultured buttermilk in it so it’s not completely dairy free. However, buttermilk contains less lactose than skim or 2% milk. Thus those who are lactose intolerance, usually have little to no symptoms when ingesting buttermilk or other cultured dairy products (this is my case, I usually eat dairy free and don’t have a problem with this recipe). If you are highly allergic to milk or have major lactose digestion issues, just substitute the two cups of Pamela’s Pancake Mix with two cups of Pamela’s Bread/Flour blend mix (which does not contain buttermilk or any dairy product).
peace & carrots,