Pancakes! It is safe to say that besides ice cream, pancakes are my favorite food. Is that entire sentence strange coming from a gluten- and dairy-free baker? Probably. In any event, here it is, a recipe with all the buttery goodness added right in. Please note: I like my pancakes extremely thin, so expect that from this recipe. If you want them meatier, just add 1/3 cup more flour. You want another no-brainer of a recipe to go along with this one? How about the sweet aftertaste and the mildly chunky texture of banana mashed up against the crunchy outlines of the pancake crust and enveloped inside a slight billowy center? Take the day off work already! Personally—and by that I mean in this recipe—I sometimes add pre-mashed bananas so as to create a subtle fruit-to-batter mélange. But if you’re some sort of breakfast bungee-jumper or whatever, you could hack them up rough-like and have a deliciously rocky stack.
Recipe information
Yield
makes 12 to 14
Ingredients
For Banana Pancakes
Preparation
Step 1
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and xanthan gum. Add the agave nectar, rice milk, applesauce, 1/2 cup coconut oil, and vanilla and mix with a rubber spatula until the batter is smooth. Stir in the banana, if using.
Step 2
Place a large nonstick skillet or pancake griddle over medium heat. Add 1 teaspoon coconut oil to the pan and tilt the pan back and forth to coat. Working in batches, pour 1/4-cup portions of the batter into the pan. Cook for 3 minutes, or until most of the surface of the batter is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when tapped and the pancake is golden brown. Transfer the pancakes to a warm plate and repeat with the remaining batter. Serve with the Agave Maple Syrup.
