I love making breakfast with the kids on weekend mornings. Our breakfasts unfortunately don’t include egg (oh how I miss eggs). So usually it’s pancakes, bacon and fruit. I’ve mentioned previously how much I love Bob’s Red Mill pancake mix but sometimes I like to make our pancakes from scratch and they tend to be a little fluffier than the mixed variety. This recipe can be made as is or you could substitute cows milk back in for the rice milk or eggs back in for the banana. You could also try it with a wheat free flour blend for a wheat allergy but since I’ve never tried that I can’t speak to how fluffy they will be.
1 Cup flour
1 Tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 Cup rice milk
1 jar baby food bananas (stage 2) OR 1 mashed up banana
2 Tablespoons vegetable oil (use whatever oil works best for you)
1/2 teaspoon vanilla
Combine dry ingredients and mix. In separate bowl, whisk wet ingredients together. Add wet mixture into dry and mix just until smooth. Heat an oiled frying pan over medium heat, pour about 1/4 C for each pancake onto pan. Once you see bubbles and the edges start to brown flip and cook other side.