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
pinch salt

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?

# # # # # # # # # #

March 2, 2013


These pancakes are gorgeous. So is the post. It’s good to own our cranky days. I have a few “I’m sorry” recipes in my basket. I like vanilla yogurt on pancakes, but maybe that doesn’t photograph as well as these lovelies.

My favourite post so far! Very honest, and the pancake pictures turned out really well. Did you use a special camera/light combination? I take snack shots with my point and shoot and they are usually dismal.

Thank you! I’m happy with them too :) I was using my Nikon with a macro lens (not sure what mm, I can check later) and I shot them out on the front porch — it was a sunny morning but I shot them in shade. It definitely helps to have sunshine and a good camera!

Leave a Reply

%d bloggers like this: