This recipe creates light, pillowy pancakes that hit the spot without completely derailing your healthy eating habits. They get their sweetness from fresh fruit and a drizzle of maple syrup. And they're best served with a dollop of coconut cream, which provides healthy fats (and make this breakfast infinitely more satisfying).
The Best Gluten-Free Pancake Recipe
Makes 6 pancakes, serves 3
Prep Time: 7 minutes
2 ripe bananas
1/2 cup hemp milk (or other plant-based milk)
1 1/2 cups Bob's Red Mill Gluten-Free Pancake Mix
1 tablespoon coconut oil
For the coconut whipped cream (optional):
3 tablespoons creamy thick coconut milk (from can; refrigerate overnight)
2 teaspoons maple syrup
1 teaspoons vanilla extract
- In a large bowl, mash both bananas thoroughly with a fork. Add hemp milk and pancake flour. Stir well.
- Heat a skillet over medium heat and add enough coconut oil to coat the bottom. When hot, spoon pancake batter into rounds, and cook until golden on both sides, about 2 to 3 minutes per side. Stack on a plate.
- To make the coconut whipped cream: In a bowl with a fork, mix together the thick white part of the coconut milk (reserve the liquid for another use, like a smoothie), maple syrup, and vanilla extract. Spoon this on top of the pancakes and top it off with seasonal berries or fruit.