The Dude Cooks: Banana Flour Pancakes

I love pancakes, but usually can’t having them in the morning. I don’t know why, for my first meal of the day, I crave savory food (though, I will make an exception for dipping maple syrup on my scrapple). So, what’s a girl to do but ask her Dude to make pancakes for dinner!

Want a fun, gluten-free twist on regular pancakes? Try some made with banana flour! The batter is a bit more savory than regular pancake batter, so feel free to add more of the sweetener. I really like the savory-ness though, and am itching to have the dude make them with chives or bacon or something. Another fun, sweet idea would be to add cinnamon or chocolate chips to the batter.

Ingredients:

  • 1 cup banana flour
  • 2 tbsp gluten-free flour (we use King Arthur)
  • 1/4 tsp fine salt
  • 3/4 tsp baking soda
  • 3 tbsp coconut oil or melted butter (plus more to grease the pan)
  • 1 tbsp agave or honey
  • 2 eggs
  • 2 tsp vanilla extract
  • 3/4 cup almond milk

Method:

  1. Combine both flours, salt, an baking soda in a large bowl.
  2. Combine oil/butter, agave/honey, almond milk, eggs, and vanilla in another bowl.
  3. Slowly add the wet ingredients to the dry ingredients and stir until combined. (Gluten-Free fun fact: If something only as GF flour in it, mix to your heart’s content; there aren’t any glutens for you to over-develop, so you won’t end up with a tough batter.) When properly mixed, the batter should be slightly runny and similar in consistency to drinkable yogurt or keffir.
  4. Heat a non-stick pan or griddle over medium heat and grease pan with oil or butter.
  5. Pour batter into pan. You can make the pancakes as large or small as you like; we usually like ours to be circular and the size of a small saucer. The Dude recommends using a measuring cup for easy pouring.
  6. When bubbles develop all over the pancake (usually after 2-3 minutes), flip. Cook for another 2 – 3 minutes on the other side. The pancake should be golden brown and spring back if you gently poke at it.
  7. Repeat until all batter is used up. You can keep the pancakes warm in a very low oven or on a warming rack.
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