As soon as our summer began a couple of weeks ago, and we had more time in the mornings, I started making different pancakes each day. (I knew they wouldn’t be wasted since my 6 year old loves them!)
I was so happy a few days in when my 8 year old tried one and proclaimed it the best pancake he’d ever had. (Never mind that he’s only had a few bites here and there.) I kid you not, he ate 7 pancakes, and asked for more! Yay! I finally did it!
Since my 8 year old has Celiac Disease, I’ve tried hard to come up with really delicious gluten free pancakes that I think are wonderful. I’ve had a few successes, and this recipe for Banana Corn Chocolate Chip Panckes is now at the top of the list!
Isn’t is lovely to have a more relaxed breakfast in the summertime? I certainly think so!
P.S. You don’t have to add the chocolate, but hey, why not?
- 1 cup low-fat plain yogurt
- 3/4 cup mashed banana
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 large egg
- 1/2 cup brown rice flour
- 3/4 cup corn flour
- 3/4 teaspoon baking soda
- 2 tablespoons melted, unsalted butter (plus a bit more for cooking)
- 1/2 cup semisweet chocolate chips
- 1/2 cup banana, cut into a small dice
- Makes 10 pancakes
- Total Prep and Cooking Time: 20 minutes
In a large mixing bowl, combine the yogurt, mashed banana, vanilla, and honey. Mix until smooth.
Blend in the egg and then sdd in the flours with the baking soda and stir until everything is incorporated evenly.
Fold in melted butter, chocolate chips, and banana pieces.
Preheat a large skillet over low to medium heat with a bit of butter. Use a 1/4 cup measure to pour the batter into the pan, with ample space between them. Cook the pancakes for approximately two minutes per side, until they start to brown along the edges. Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you’re ready to serve.