I ask, “Do you want pancakes for breakfast?”
He asks, “Do we have bananas?”
“Yes,” I reply.
“Yes!” he exclaims.
Off we go to the kitchen to whip up the kiddo’s “Killer” pancake recipe. Okay, okay, it’s my recipe. But, he dubbed it the “killer” pancakes. I’ve made these over and over now. They’re easy and forgiving. We prefer them with oat flour. But, we don’t always have gluten free oat flour in the house, it being something we have to order online. So, sorghum flour works (with slightly different proportions, noted below).
Today the kiddo decided that he was “mixer man.” So, I measured and he mixed. He was strict on that. I asked if he could whip up the flax seed, and he said, “I’ll mix it up. You measure it.” Okay then. It’s a partnership, right?
On with the recipe.
Kiddo’s Killer Banana Pancakes
1 T. ground flax seed mixed with 3 T. hot water
1 ripe banana
1 cup rice milk
1 T. maple syrup (or agave, or honey)
1/4 cup vegetable oil
1 t. vanilla
1 1/2 cups gluten free oat flour or 1 1/2 cups plus 2 T. sorghum flour
1/2 t. salt
1 t. baking soda
Prepare the flax egg by mixing the ground flax seed with the hot water. Let sit. In a medium size bowl (I use an 8 cup measuring bowl), beat the banana with an electric hand mixer until thoroughly blended. Add the flax seed & water mixture, the rice milk, the sweetener, the oil and vanilla. Blend well. Add the flour, salt and baking soda. Lightly blend until just combined and no lumps remain.
Heat a greased griddle pan until a drop of water dances on it. Spoon batter onto griddle. When the edges are beginning to dry and bubbles have formed, flip the pancakes. Cook a minute or so more until the second side is browned. Remove from pan and keep warm in a slightly warmed oven or serve immediately.
Makes approximately 18 pancakes.