Say what you will about Jack Johnson, but he was right about banana pancakes. This morning, we decided to check out the new Berkeley Bowl West while grabbing some ingredients for a promising breakfast. I instantly decided that I would have a love-hate relationship with this store. It has just about all the ingredients someone with any food allergy would need but with the upscale ambiance and prices of Whole Foods. Nevertheless, there was an entire gluten-free section and some pretty cute, ultra Berkeley tots parlez-ing en francais!
I used Pamela’s Baking and Pancake Mix for this recipe because I found it in a large, affordable bag which saved me the trouble of mixing my own flours and (BAM!) turned my kitchen into an instant pancakery. I have used Pamela’s mixes before, especially to make brownies, and they always come out like the real deal. If you can’t get your hands on a GF pancake mix, you can always stir some up yourself. I would recommend using 1/3 cup sorghum flour, 1/3 cup cornstarch, 1/4 cup tapioca flour 1/2 teaspoon baking powder and 1/4 teaspoon xanthan gum.
Otherwise, here is my Recipe (makes six 4-inch pancakes):
1 cup Pamela’s Mix
1 large egg
3/4 cup whole milk
1 Tablespoon oil
1/2 teaspoon vanilla
1/2 Tablespoon cinnamon
1 banana, split into thirds, cut into 1/4 inch pieces
Mix all ingredients together in a bowl minus the banana until mostly smooth (I’m a big believer in lumpy pancake batter). Pour about 1/2 cup of batter into a buttered pan or griddle on medium heat. Sprinkle banana pieces onto the batter as it cooks. These pancakes don’t bubble so wait until they puff up to about 1/4 inch thick and then flip, but only once! Twice-flipped pancakes are never as good. Let other side cook about a minute or two and then remove from heat.
For extra gluttony, add chocolate chunks along with the bananas while the pancakes cook.
My pancake sous chef also came up with the genius idea of making a peanut butter maple agave spread to top off these fluffy wonders. Just mix unsweetened peanut butter (creamy or crunchy) with 1 part agave nectar and 1 part real maple syrup.