GLUTEN-FREE PANCAKES
I’ve been making a version of these pancakes for my son almost every weekend since he was a toddler. Originally, I made them with homemade applesauce but I’ve since used whatever I have on hand—sometimes steamed pears, a mashed banana, or if I have leftover pumpkin puree I’ll use that. They are easy and quick, and when there are leftovers I use for school snacks.
Servings: About 6 small pancakes (4” diameter)
Ingredients
2 apples or pears, peeled and cored, steamed until soft and mashed OR 1 ripe banana, mashed OR 1/3 cup of pumpkin puree
2 eggs
1/2 cup of oat flour (I usually grind rolled or steel cut oats into flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons chia seeds (optional)
1/4 cup of almonds milk or milk of choice, plus more if needed
Ghee, butter, or coconut oil
In a medium bowl, combine the fruit of choice and eggs. With a fork or whisk, blend well.
In a separate medium bowl, whisk the flour, baking soda, salt, cinnamon and chia seeds. Add the fruit/egg mix and whisk all together. Whisk in the milk. The batter should be not too wet and not too dry—the consistency that can be easily poured into a hot pan. Add more milk if it’s too dry, or more flour if it’s too liquid.
Heat a small heavy bottom pan over medium heat. I like to use two small cast iron pans to make two individual pancakes at a time. Add about one teaspoon of ghee, butter or coconut oil, and pour a spoonful of batter to form a small pancake of about 4” in diameter. Watch carefully to avoid burning them (I have to remind myself all the time!). After a few seconds or up to 1 minute, test if you can easily slide a spatula under the pancake. If you can, it’s time to flip it. Cook for another few seconds to a minute on that side and remove from the pan. Repeat with the rest of the batter.
Serve with your favorite topping.