But baby
You hardly even notice
When I try to show you this
Song is meant to keep you
Doin’ what you’re supposed to
Wakin’ up too early
Maybe we could sleep in
Make you banana pancakes
Pretend like it’s the weekend now
We could pretend it all the time
Can’t you see that it’s just rainin’
There ain’t no need to go outside
Banana Pancakes by Jack Johnson will forever remind me of living on Maui without a care in the world. Sleeping late and waking to the sound of tropical rain. And eating banana pancakes of course.
Due to COVID-19 we no longer have work and daycare schedules governing our mornings so we’re sleeping later. Most days DO seem like the weekend, and there’s been lots of rain here in the Bay Area. I’m also sure that being 9.5 months pregnant has had something to do with my banana pancake cravings.
Social distancing hasn’t been that different from what I’d be doing right now anyway, nesting. But I realize that it IS tremendously different for most of you, and that it’s been super challenging.
Despite the massive routine shift and the worry and fear about the future, I hope you have been able to spend more time snuggling your loved ones. Hopefully cooking more and getting your kids involved (I’ve found cooking is a fantastic and developmentally appropriate activity for Mila). Maybe you’re lightening up on your screen time restrictions, going for more walks or runs, doing yoga or pilates at home. Reading books OR making these banana pancakes!
I usually make a double batch and freeze them in a single layer in a ziplock bag. To reheat I just throw them in the toaster and they’re ready in no time.
Recipe Notes
This recipe is very simple. With only 8 ingredients which many of you likely have on hand.
If you’re not dairy or gluten free you can substitute almond milk for oat or regular milk. You can also substitute regular flour for gluten free flour and/or use melted butter in place of coconut oil. All these changes will make them more like a regular pancake, perhaps a little less sweet because of the maple syrup in place of refined sugar.
combine wet ingredients combine dry ingredients add dry ingredients to wet in small amounts, stir after each addition to combine
Heat the oil or butter in a non-stick skillet over medium-high heat. Pour in the desired amount of batter for the size of pancake you prefer. I used a 1/4 cup measure for the size you see below, a little larger than the palm of my (small) hand. Flip the pancakes when you start to see the batter create small bubbles, usually about 3-5 minutes. Cook the second side for about half the time you cooked the first side. I suggest testing one pancake first to get the timing down for the entire batch. Everyone’s stove is different and cooking time will vary somewhat.
I love how the coconut oil makes the edges of the pancakes sort of crispy. YUM!
The texture of these pancakes is slightly less fluffy than ones made with regular flour, yet they’re incredibly moist, tender and super flavorful. I always know I’ve hit a home run when my husband loves my healthier recipes. He said these were as good as any regular pancake, and he’s a tough critic.
Stay home and stay healthy, and I hope you find a way to navigate and embrace these weird days we’re living in. Happy baking!
Gluten Free Banana Pancakes
Equipment
- 2 mixing bowls, non-stick skillet, whisk, rubber spatula, pancake spatula, measuring cups
Ingredients
- 1 1/2 cups gluten free flour
- 1 1/4 cup almond milk
- 1 banana mashed
- 1 Egg
- 3 tbsp coconut oil melted
- 1-2 tbsp coconut oil for cooking each batch of pancakes
- 2 tbsp pure maple syrup
- 3 1/2 tsp baking soda
- 1 tsp coarse salt
Instructions
- In a mixing bowl combine dry ingredients: gluten free flour, baking soda and salt and stir.
- In a separate large mixing bowl mix together wet ingredients: almond milk, mashed banana, egg, melted coconut oil and maple syrup. Gently whisk to combine.
- In 2-3 batches, slowly add the dry ingredients to the wet ingredients. Fold batter gently after each addition. Don't over mix, it's ok to have some lumps from the banana.
- Heat a large non-stick skillet over medium-high heat with additional 1-2 tbsp of coconut oil.
- Add 1/4 cup of batter to the skillet for each pancake, my large non-stick skillet will fit about 4 pancakes this size.
- Reduce heat to medium and allow pancakes to cook 3-5 minutes until small bubbles begin to form in the batter.
- Flip each pancake, starting with the ones you placed in the skillet first, and allow to cook an additional 2-3 minutes.
- Remove from heat and serve with fresh bananas, berries and additional maple syrup if desired.