Pancakes are my favorite. Especially fluffy ones! It's so hard to make good fluffy pancakes at home, especially when you are looking for gluten-free and vegan options. I had a recipe in mind and was looking at all the gluten-free flours and came across Bob's Red Mill gluten-free pancake mix, and thought I would try it out. I've now perfected this recipe, and use bananas as an egg replacer.
It's the weekend. Try making these for brunch. Don't mention to your friends that they are gluten-free and vegan and see their reactions. I'm sure they won't notice much difference, except that these far surpass any other homemade pancake recipes I've ever made.
This recipe makes about 4 fluffy pancakes (I like to make mine big).
- 2 large ripe bananas
- 1 cup Bobs Red Mill gluten-free pancake mix
- 1 cup fresh blueberries
- 1 Tablespoon vegetable oil
- 1/2 cup almond milk
- 2 Tablespoons chia seeds (optional)
- 2 Tablespoons of raw honey (optional)
Mash bananas and whisk together with the rest of the ingredients. Cook in a non-stick pan with about a teaspoon of coconut oil until golden brown on each side and cooked all the way through. I top my pancakes off with raw honey, slivered almonds, and shredded coconut. Enjoy!