My 18 month old little girlie, Gaby is pretty much living off of what I call the “4 P’s” – pasta, potatoes, peas, and pancakes. And occasionally she will eat some wild salmon. I make these pancakes for her in big batches because she LOVES them! She knows exactly where I keep them in the refrigerator, so when she gets hungry she pulls me into the kitchen (only to open the refrigerator door) and she helps herself to a pancake or two! I normally don’t put any syrup on hers because these are sweet enough if you use a super ripe banana, but every now and then she’ll let me smear a little bit of almond butter on it for her and she eats it right up! I have to find ways to sneak some protein in her diet since my little diva isn’t a big meat eater. 😉
You can make these vegan and/or gluten free depending on the flour you use….and I’m pretty sure no one will even know! These pancakes are perfect for breakfast, brunch, or a little something to snack on throughout the day! I like to top mine with some almond butter and a little bit of strawberry jam. SO GOOD!!!
Yields: 6 – 8 pancakes (depending on how big or small you make yours)
- 1 cup AP flour OR Gluten Free AP flour
- 1 tbsp baking powder (aluminum free)
- 2-3 tbsp organic cane sugar
- pinch of kosher salt
- 1 ripe banana, mashed
- 3/4 – 1 cup milk (dairy or non-dairy) + 1 tbsp apple cider vinegar
- maple syrup, almond butter, or jam for garnish, optional
- sliced banana for garnish, optional
- Mix the milk and apple cider vinegar together and let it hangout for a few minutes.
- Mash the banana into the bowl and then add all of the dry ingredients.
- Add the milk/vinegar to the bowl and whisk until you have a smooth batter. If you want a thinner batter, add a little bit more milk.
- Heat up a skillet on medium-low heat. Add some vegan butter or coconut oil to the pan for frying. Portion your batter out to the size pancakes you love most! Sometimes I make big pancakes and sometimes I make silver dollar ones… Smear on your favorite toppings and EAT!!!