Blog name notwithstanding (I love that word), I haven’t posted a recipe in ages. This has something to do with mud runs and crossfit and paleo diets and being completely disgusted with tapioca flour. I have been baking. Of course. But nothing has been particularly … delicious.
I’ve been on the search for a decent gluten and dairy free pancake batter. I think I’ve found one. At least, it tastes good enough to be worth sharing. You can make this without the egg — but I like eggs, and having the egg in there makes the batter much nicer.
1 cup oat flour (I use Bob’s Red Mill gluten-free oat flour)
1/2 t baking powder
salt, cinnammon, and nutmeg to taste
1 large banana (overripe is perfect)
1/2 cup coconut milk
2 t maple syrup (the real kind!)
1 T coconut oil
1 t vanilla extract
Combine the dry ingredients in one bowl, wet in another, then whisk together until smooth. If the batter seems too thick, add a bit of water (teaspoon at a time) to get it to the desired consistency. Pour by 1/4 cups into a greased hot griddle and cook like any other pancake. This recipe makes about a dozen pancakes.
These are easy! And taste like banana bread! I’m freezing up a batch so I can pull one or two out in the mornings or for an afternoon snack. Happy baking.