Yesterday wasn’t really a good day. I worked the morning at one of my internships, then dashed down to the other to spend the afternoon there. I ran around doing errands all morning, and then whipped out five press releases in about two hours. I left work exhausted, both physically and mentally. That took a toll on me for the rest of the day – I was snappy, cranky, and didn’t treat the people around me like they deserve to be treated.
Days like that humble me. I’m not a particularly humble person, and I don’t apologize for very much. But yesterday evening I was just not a nice person to be around, and this morning I’m hoping to be a little better.
So here we are. Pancakes. Yummy, simple, delicious pancakes, topped with maple syrup and roasted pecans. They’re ‘I’m sorry’ pancakes, but I didn’t tell my boyfriend that. I just woke him up with the smell of maple cinnamon banana pancakes. And then said ‘I’m sorry’ over breakfast. I think he got the message.
Gluten Free Maple Cinnamon Banana Pancakes
45g teff flour
35g potato starch
25g sorghum flour
15g corn flour
2 tablespoons maple sugar (or dark brown sugar)
2 teaspoons baking powder
1 egg, beaten
1 cup soy milk
2 tablespoons coconut oil, melted
2 ripe bananas, mashed
1/2 teaspoon pure vanilla extract
Cinnamon, to taste (I used probably 1 teaspoon)
Weigh out your flours, then add the sugar, baking powder, and salt to the flours. Whisk together while dry to blend the flours.
In a separate bowl, mix the melted coconut oil, mashed bananas, vanilla extract, egg soy milk, and cinnamon. I melted the coconut oil in a metal bowl, then mashed the bananas and added the egg, vanilla and cinnamon. I didn’t add the milk until I was just ready to combine the wet and dry – I wanted the bananas to absorb as much of the cinnamon as possible!
Mix the wet and dry together . For these pancakes, let the batter sit for about 5-10 minutes before you start cooking – you’ll get nice fluffy pancakes from the baking powder doing its job before the batter gets in the pan.
Put your burners at around 70%, unless you have ridiculously hot burners. Then, do whatever you normally do for pancakes. I like to use coconut oil instead of butter when I’m cooking pancakes, as it gives a nice golden color. It’s also much better for you than butter!
These pancakes turned out great exactly with this recipe – I topped them with pecan pieces and maple syrup, and they were delightful. What do you put on pancakes?