Last weekend, Mike’s mom decided to try her hand at some gluten-free baking for breakfast. I was nervous, to say the least. It’s not that I doubt her cooking skills, or even that I’m nervous about letting someone else prepare my meals. No, I was worried that it would be a disaster – if you’ve done any gluten-free experimenting, you know that the odds are quite high that your experiment might look like an alien fetus through no fault of your own.
But boy, we were all blown away. These pancakes were by far the best I have ever had, and the “normal” folk at the table (dog included) agreed. They were really moist and light yet really flavourful. The ingredients listed are normally gluten-free (except the flour) but remember to always read the label!
- 1 cup gluten-free all-purpose baking flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup milk
- 1/4 cup unsweetened applesauce
- 2 tbsp. olive oil
- 3 tsp. vanilla extract
- 1 1/3 cups mashed bananas (3 medium)
- 1/2 cup chocolate chips
- Combine flour, baking powder, and salt. (Xanthan gum is not necessary.)
- In another bowl, whisk milk, applesauce, oil, and vanilla together.
- Stir into dry ingredients just until moistened.
- Sir in bananas and chocolate chips.
- Coat heated griddle or frying pan with cooking spray.
- Pour by 1/4 cupfuls onto griddle. Makes 12 pancakes.