Breakfast

Gluten-Free Banana Pancakes

Name: Gluten-Free Banana Pancakes
Yield: 4-6

Author:

Leslie Cerier, The Organic Gourmet

Serves:

4-6

Author:

Leslie Cerier, The Organic Gourmet

Serves:

4-6

This basic pancake recipe is easy to make and is delicious with a variety of sweeteners and juices. Feel free to substitute maple syrup for honey, and use juice for soymilk. Ground up flax seeds easily takes the place of eggs in these delicious pancakes made with naturally sweet teff and bananas. The batter is light and looks like pudding.

Instructions

Grind flax seeds in a blender until powdery. Add banana, vanilla soymilk, vanilla, honey, and 1/2 teaspoon oil. Blend well.
In a large mixing bowl mix together teff flour, baking powder, sea salt, and cinnamon. Stir in banana soymilk mixture.
Place a griddle or skillet over medium heat. After a minute or 2, brush on one teaspoon of oil. Using a tablespoon, scoop up the batter and pour it on the hot griddle, one heaping tablespoon for each pancake.
Cook pancakes for 3-4 minutes on the first side, or until you see tiny holes on the top of the pancakes. Flip them over and cook for another minute or two.
Serve plain or topped with yogurt.