Gluten Free Banana Pancakes

:: Gluten Free Banana Pancakes ::

It’s Sunday morning and I am not fully awake, but my kids are! A foggy slow morning calls for Banana Pancakes.  A weekend favorite, but today I have decided to make a small change to this breakfast recipe.  Anything for my special boy, pancakes it is, but I am switching it up a bit and giving this picky eater a chance to try Gluten Free Banana Pancakes. 

Explaining less and helping out with the meal can sway any picky eater from noticing a small adjustment.  Believe me sometimes I think this kid has eyes in the back of his head and a memory of an elephant {well okay that part is my fault}.  I did have to trick him a little bit as my flour sits in a canister on the counter top.  I measured out the Bob’s Red Mill Biscuit and Baking Mix prior to having Mason assist me with the pancake making.  You gotta do what you gotta do. 

I have wanted to try Bob’s Red Mill products for some time. As a family, we have been toying with the idea of recreating some of our basic recipes over to gluten free flour.  Mason rarely seems to be picky about desserts, breakfasts, or snacks. I decided that breakfast would be the easiest way to try this little experiment out.  Some of the benefits of a gluten free diet have shown to help with one’s attention span. I know we can’t do a full gluten free diet, but these small changes may help in more ways than one.  We will have to wait and see, but either way I am happy to give some of our favorite recipes an over haul.  Change is good right? Humming to the tune of Jack Johnson’s Banana Pancakes, we whipped up some batter and made a few stacks.

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Gluten Free Banana Pancakes

Ingredients

• 1½ Bob's Red Mill Biscuit and Baking Mix
• 1 large ripe banana mashed
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1½ teaspoons kosher salt
• ½ cup Greek Yogurt (I used Chobani Plain 0%)
• 1 cup Almond Milk plus 2 tablespoons
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Instructions

1. Sift the flour, sugar, baking powder, and salt in a small bowl.
2. In a large bowl mix the Almond milk, mashed banana, eggs, vanilla, lemon zest, and Greek Yogurt.
3. Mix until smooth.
4. Add the dry ingredients to the wet ingredients.
5. The batter will be thicker than using regular flour.
6. Add additional Almond Milk one tablespoon at a time.
7. Spray a pan with non stick spray or use unsalted butter to grease the pan.
8. Ladle a small amount of batter unto the pan.
9. Cook the pancake on medium low until you see small bubbles forming in the center.
10. Flip the pancake and continue to cook it until the pancake is no longer doughy.

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Score for Mom! Mason ate these pancakes.  He did notice the different texture as they aren’t as fluffy as regular pancakes, but once you add syrup they tasted like our old favorite. Hope you give these a try.  You never know, baby steps can lead to a big change.