Growing up my mom made the best pancakes. She still does. They are crispy around the edges, just savoury enough, and fluffy without being too thick. When we go to visit for the weekend, I often ask her to make them. My little guy loves pancakes too - so much so that he regularly wakes up demanding pancakes or waffles for breakfast! Loving pancakes myself, I am happy to oblige. They can be a great way to add in healthy fats and fiber and pair perfectly with plain high-fat yogurt and fresh berries for a well-rounded toddler breakfast.
I have experimented with many pancake recipes in an effort to add in extra nutrition to this breakfast staple which is traditionally void of much nutritional value. We've enjoyed beet pancakes, spinach pancakes, and a variety of pancakes using different whole-grain or gluten-free flour alternatives. While I love many of those, and J-man is not very particular of what's on his plate, as long as they look like pancakes, this recipe is a perfect pancake, in my opinion.
It offers a traditional pancake texture and shape without being spongy, doughy, or too flimsy. These pancakes have a slight sweetness due to the banana and applesauce which offers a delicate flavour-profile that makes them delicious on their own or topped with your favourite toppings. These pancakes are so good, they might even be better than my mom's famous pancakes - which is saying something! Enjoy!
Perfect Banana Pancakes (Gluten-Free)
Description
This gluten-free pancake recipe is the perfect way to start the day. Naturally-sweetened and fortified with hemp hearts, this recipe delivers healthy fats and essential vitamins that the whole family will benefit from.
Ingredients
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt (if using), and hemp hearts.
- Mix wet ingredients: In a medium bowl, whisk together the milk, egg, melted butter, vanilla extract, mashed banana, and applesauce until smooth.
- Combine: Add the wet ingredients to the dry and fold together until just combined.
- Preheat the pan: Preheat a frying pan on medium heat or a pancake griddle to 325°F.
- Cook pancakes: Place a pat of butter on the griddle or pan to melt between each batch. Use a ¼ cup measuring cup to scoop the batter onto the hot griddle. Cook until the edges are set, the pancake starts bubbling in the center, and the first side is golden brown, about 2-3 minutes. Flip and cook for another 1-2 minutes until cooked through. Repeat with remaining batter.
- Keep warm: Place finished pancakes on a baking sheet in the oven at 250°F to keep warm while cooking the rest.
- Serve: Serve topped with banana slices, almond butter, Greek yogurt, chia seeds, or any other toppings you like! Enjoy!
Notes
For the littles: If making for children under 1 year old, omit or reduce salt and use unsalted butter or coconut oil instead of salted butter.Substitutions: Feel free to sub the milk for kefir or Greek yogurt. Half the amount of milk (½ cup kefir or yogurt) and add ½ cup water or milk.
Egg-free: For an egg-free version, leave out the egg and replace the milk with ½ cup kefir and ½ cup water.
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