Banana Corn Pancakes
Rarely is there a morning that I don’t have to wake up early and get ready to be somewhere. But today, was one of those rare days and it was AWESOME!
Most days, I’m up by 6, making sure my oldest is awake and getting ready for school. Then by the time he leaves, my other 2 are waking and it starts all over again. On the weekends, its all about waking up early and getting my daughter off to tumbling and then Sunday mornings is filled with getting ready and going to church. But this week,,,,,,well I had today off simply because I went to church last night!
It was a pj wearing, pancake making, don’t do your hair at all kinda of day (well, at least it was for the kids).
And yes, you did see the word Pancakes in that mix. Even with all the food allergies now in our home, we can still enjoy us some good ‘ol pancakes. These pancakes were inspired by a recipe in Kris Carr’s cookbook, Crazy Sexy Kitchen. If you haven’t heard of it yet, it’s an amazing plant empowered cook book based on recipes that keep her cancer free. And even though its plant based, its one of those books that really anyone can cook from. Her original recipe uses spelt and/or whole wheat in addition to the corn meal, but since we have to avoid wheat and gluten, both of those are no longer options in our home. I decided to try the corn pancakes and just make the necessary changes to fit our allergy needs, so we subbed in GF Oat Flour and GF Garbanzo Bean Flour and these still turned out great! They kinda reminded me of a sweet corn muffin, except these were softer and fluffier. Even better!!!!
And of course, what you choose to top them can put them over the edge delicious. I like the simple drizzle of maple syrup (or agave) with some berries, cacao nibs and maybe even a little coconut shreds. My daughter likes hers loaded! Using pure fruit spread, tons or berries and chocolate chips, pairing it with some Smart Bacon (vegan of course).
So when you find yourself with a free morning (or evening), maybe you can make it your lazy day too and make some of these pancakes for you and your loved ones and let me know how you like to top yours off!
Banana Corn Pancakes
Yield 2 -3 servings
These sweet corn pancakes will make both kids and adults happy, plus as an extra bonus, they are allergy and refined sugar free.
- 1/2 C. Corn flour (or fine yellow cornmeal)
- 1/4 C. Gluten free Oat flour
- 1/4 C. Garbanzo Bean flour (can use spelt or whole wheat if no allergies)
- 2 1/4 tsp. Baking powder
- 1/2 tsp. Ground cinnamon
- 1/8 tsp. Fine sea salt
- 3/4 C. Coconut Milk (Or other non-dairy milk )
- 2 TB. Agave (Or pure maple syrup)
- 1 TB. Melted Coconut oil (plus more for griddle)
- 2 tsp. Pure vanilla extract
- 1/2 tsp. Apple Cider vinegar
- 1/2 Diced banana (remaining for topping)
- 1/4 C. Cacao nibs
- Fresh berries
- Maple syrup
- Pre-heat griddle to med-low heat, such as 300 degrees. Adjust your temperature as needed.
- Using a wire mesh strainer over a large bowl, sift dry ingredients: corn flour, oat flour and garbanzo flour, baking powder, cinnamon and salt. Stir with whisk to incorporate together.
- In a medium bowl, whisk the coconut milk, agave, vanilla and apple cider vinegar until mixed well together. Pour into the dry mixture and stir until smooth with a spatula. Let it sit for a minute as the batter will thicken as it sits. Stir again and add in diced bananas. Add in more coconut milk if needed so it falls off the spoon easily.
- Lightly oil the griddle with coconut oil. Begin making your pancakes. Allow each to sit until small bubbles appear then flip and cook an additional minute or 2, watching so they don't burn.
- Top with remaining diced bananas, cacao nibs, fresh berries, maple syrup or whatever makes you smile!
Feel free to adjust flours as needed. Bob's Red Mill has an amazing GF All-Purpose Flour (just add in the Xanthum Gum), or try Coconut Flour or even Almond Flour if you don't have any nut allergies.