Pancakes

Name: Pancakes
Yield: makes 12 to 14
Ingredients: 2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 2/3 cup agave nectar; 2/3 cup rice milk; 2/3 cup unsweetened applesauce; 1/2 cup melted refined coconut oil or canola oil, plus more for the pan; 2 tablespoons vanilla extract; Agave Maple Syrup (page 38); 2/3 cup banana, mashed or chopped

December 9, 2011

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 notes

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