I just adore pancakes, and my must have treat when we visit Canada is going out for breakfast as often as I can persuade my husband to and indulging in a big stack, my favourite being chocolate and peanut butter chip! So it was particularly difficult on our trip back in May last year when I couldn't indulge myself because I was still breast feeding my then diary free baby, however I have been experimenting with a dairy/gluten free version at home and these ones I made a while ago got a big thumbs up not just me but from the girls too.
I love these because they are quick, easy and not loaded with ingredients that are going to upset your body or throw it off balance (unlike the ones I like to treat myself to while on holiday!), it's a simple breakfast that is good for mind body and soul! Lately I have also been asked by lots of people to share the recipe so here it is - enjoy, let me know how what you think!
You will need:
1 x Ripe Banana
1 x Cup of Almond Milk (Or whatever milk substitute you like to use)
1 x Cup of Gluten Free Flour
1/2 x tbsp of Rice Syrup (You can use whatever sugar you like here and if you like them sweeter then add more, we are trying to lower our sugar consumption!)
1 x tsp of Baking Powder
1 x tsp of Cinnamon
1 x tsp of Vanilla Extract
Firstly mix all your dry ingredients in a bowl - so that's the flour, baking powder and cinnamon (this is where you would add your sugar if you are using a granulated version). Then slowly mash in your banana and rice syrup along with the milk, with dry ingredients adding a little bit of milk at a time, you may find that you don't need to use the whole cup. You will then need to give it a good stir until it becomes a pancake batter consistency and now you're all ready to cook, it's so simple! We use coconut oil in a big frying pan and a ladle to measure out the amounts of batter and served with Maple Syrup (of course!), blueberries and freshly picked strawberries from our garden!