A cold, rainy day practically begs for comfort food. And today, I finally had time after a busy week to create something new. I thought it was going to be pumpkin scones, as I’ve been on a pumpkin kick lately. Instead, the two very ripe bananas sitting in my kitchen beckoned to me. As much as I love my other banana recipes, I was tired of making the usual: banana muffins or banana chocolate chip bars. And, I had some of each in the freezer. What about banana pancakes? I’d enjoyed the pumpkin pancakes I blogged about a few weeks ago. I’ll admit, I was tempted to reuse the pumpkin recipe, substituting bananas, but that didn’t seem as exciting as trying something different.
Banana Pancakes
1 cup sorghum flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas
1 cup almond milk (or milk)
2 tablespoons vegetable oil
1 egg
Preheat griddle to 350 degrees. When hot, grease lightly with oil.
In a small bowl, whisk sorghum flour, sugar, baking powder, and salt. In a large bowl, mash bananas, and add almond milk, oil, and an egg. Whisk together; then blend in the dry ingredients. Batter will be lumpy.
Ladle onto hot griddle, turning after several minutes; these are “wet” pancakes and might take a bit longer to cook than a pancake without fruit in it. Yield: 16-20 pancakes. Freezes well.
***
I just finished eating these pancakes for lunch. I’m going for an all-carbohydrate day—just kidding—but I did have a cranberry walnut scone for breakfast.
For the sake of experimentation, I did a taste test with the five pancakes I ate. I tried one as it came off the griddle. I was pleased with the tender texture and the banana flavor that is noticeable without being overpowering. I tried one with real maple syrup (no butter), one with syrup and butter, one with syrup and pecans, and one with everything. Take one guess, and maybe you can figure out which one I liked best. If you chose the one with everything, you were right. In fact, next time, I might add pecans to the batter or maybe some cinnamon. Or, maybe I’ll substitute brown sugar for white. Try making these pancakes the way I made them, or try a variation. I’m sure you’ll add this to your list of comfort foods after you eat this tasty pancake. And besides the great taste, this recipe is dairy-free.
Banana Pancakes
1 cup sorghum flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas
1 cup almond milk (or milk)
2 tablespoons vegetable oil
1 egg
Preheat griddle to 350 degrees. When hot, grease lightly with oil.
In a small bowl, whisk sorghum flour, sugar, baking powder, and salt. In a large bowl, mash bananas, and add almond milk, oil, and an egg. Whisk together; then blend in the dry ingredients. Batter will be lumpy.
Ladle onto hot griddle, turning after several minutes; these are “wet” pancakes and might take a bit longer to cook than a pancake without fruit in it. Yield: 16-20 pancakes. Freezes well.
***
I just finished eating these pancakes for lunch. I’m going for an all-carbohydrate day—just kidding—but I did have a cranberry walnut scone for breakfast.
For the sake of experimentation, I did a taste test with the five pancakes I ate. I tried one as it came off the griddle. I was pleased with the tender texture and the banana flavor that is noticeable without being overpowering. I tried one with real maple syrup (no butter), one with syrup and butter, one with syrup and pecans, and one with everything. Take one guess, and maybe you can figure out which one I liked best. If you chose the one with everything, you were right. In fact, next time, I might add pecans to the batter or maybe some cinnamon. Or, maybe I’ll substitute brown sugar for white. Try making these pancakes the way I made them, or try a variation. I’m sure you’ll add this to your list of comfort foods after you eat this tasty pancake. And besides the great taste, this recipe is dairy-free.
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