Recipe by Chef Acosta
Who says you can't have pancakes when you are allergic to almost every major allergen? I found this recipe when I was first coping with my son's food allergy diagnosis. At the time he was allergic to all major grains, eggs, soy, nuts, etc. - but not milk! If you also have a milk allergy, or are vegan, I'm sure you can adapt this for your needs as well. This is a delicious recipe whether you have allergies or not. We like to eat it with blueberries baked in the pancakes.
- 1 2⁄3 cups gluten-free all-purpose flour (Trader Joe's brand)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 bananas, masked
- 1⁄4 cup vegetable oil
- 1⁄2 cup yogurt or 1⁄2 cup sour cream
- 2⁄3 cup milk
- 1⁄2 teaspoon cinnamon (optional)
- 1⁄2 cup blueberries (optional) or 1⁄2 cup semi-sweet chocolate chips (optional)
- maple syrup, and butter for serving
Directions See How It's Made
- In a large bowl, whisk together.
- In another bowl, combine the mashed bananas, oil, yogurt and milk. Gently fold into bowl of dry ingredients to incorporate.
- Heat a heavy pan or griddle over medium heat. Once skillet is hot, ladle batter in 3 oz scoops and fry pancakes 3-5 minutes per side, or until bubbles form and set. If adding chocolate chips or blueberries, drop them in once the batter has hit the pan, so they are evenly distributed in the pancakes.
- Serve with butter and maple syrup.