Banana Pancakes

 Breakfast for dinner is always one of my favorites. This past week it was just Emma and me for dinner, so breakfast for dinner it was! I am still on my banana kick, so of course the pancakes were going to be banana. Plus, it's a good excuse to Jack Johnson's song "Banana Pancakes." Since Emma is gluten-free (more like gluten-light) and I am dairy free, I decided to give Sarah Britton's gluten-free banana pancakes a go. I made them once before for the family, but they weren't the biggest fans. This time I changed them up a little, and Emma couldn't even tell they weren't normal pancakes. Actually, she loved them and so did I! Basically, my mission was a success; so for future reference mom, this is a good recipe for pancakes for Emma!

These pancakes are nice and moist from the bananas. They take a little extra time on the pan, but it is worth the wait. I added some dairy-free chocolate chips to some of them too for a little treat. Sarah tops hers with walnuts, bananas, and maple syrup. I am always a fan of applesauce on my pancakes (got that one from my grandpa).

Makes 8 medium size pancakes; 105 calories per pancake

Ingredients:

Dry

1/3 cup almond flour

2/3 cup oat flour

1 tsp. baking soda

pinch sea salt

Wet

1 very ripe banana

1 tsp. vanilla extract

1 tsp. coconut oil, melted

2/3 cup nut milk (I used coconut)

2 tsp. maple syrup

Directions:

1.  Add both flours, baking soda, sea salt to a large bowl and stir to combine. 

2. Mash banana with fork in a separate small bowl. Add remaining wet ingredients and stir to combine. The tricky part I run into here is keeping the coconut oil from becoming solid again, make sure if the banana was frozen beforehand that it is completely thawed now; this will keep the coconut liquid.

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 15-30 minutes at room temperature. 

4. Heat a little coconut oil in a skillet and drop 1/4 cup of batter onto skillet. Spread slightly with the back of the spoon to even out the batter. Turn heat down to medium-low. Let cook on the underside until you can see the edges browning and the topside has become glazed over a little, which will take more time than a regular pancake. Flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).