Sunday, September 30, 2012

Gluten-Free Banana Cinnamon Almond Pancakes

Today was Sunday, which in our house means one thing: pancakes!  In my opinion very little beats a tasty pancake breakfast.  Lately I’ve just been doing plain pancakes with fresh berries on the side, but this morning I wanted to serve up something a little more special.

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093012 - 2I was introduced to banana pancakes on my first-ever vacation with Hubs way back in 2008, when I still ate gluten.  We stayed at his favorite surf camp in Costa Rica, and I finally got to taste the banana pancakes he’d been raving about every time we talked about the place.  They didn’t disappoint – at least one of us got them every morning!  Now banana pancakes are synonymous with tropical Costa Rican vacations, and I like to make them now and again to bring us back to those great memories. 

The concept is really simple – just make plain pancakes, and after pouring them out on the griddle put small pieces of bananas on top. 

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When you flip the pancake, the banana chunks will cook down into the cakes and get nice and caramelized.

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I decided to use almond milk and add cinnamon for a little fall flavor, and topped them with chopped almonds for some extra texture.  They came out great, nice and fluffy with little hidden pockets of gooey, sweet banana goodness throughout! 

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Serves 2

Ingredients

  • 1 cup gluten-free pancake mix (I use Pamela’s, it’s great)
  • 3/4 cup unsweetened almond milk
  • 1 egg, beaten
  • 1 tbsp butter, melted
  • 1 tsp cinnamon
  • 1/2 fresh banana, chopped into small pieces
  • 1/2 oz raw almonds, chopped (about 12 nuts)
  • Maple syrup, for serving
  • Directions

    Preheat a griddle or skillet over medium heat, spray with cooking spray.  Whisk together all of the ingredients except for the banana and almonds.  Pour 1/4 servings of batter onto the hot griddle and dot the tops with the pieces of banana, 3-4 pieces per pancake.

    After a few minutes, once they fluff up and the edges start to look dry, flip the pancakes.  Let them cook a few more minutes on the second side until golden, then serve topped with the chopped almonds and maple syrup.

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