Ever since I can remember, I have had a slight aversion to pancakes. Oddly enough, I think they smell delicious, and look beautiful, and are fun to make… but I just can’t get into actually eating them. Every once and a while, though, the boys in my house will request pancakes. And so, every once in a while, I give them another shot. When I do opt to eat a few pancakes, I will absolutely never… ever… put syrup on top of them. Not even a drizzle. No way.
Am I a complete freak?
No matter how often I try, for over 28 years I have always thought the same thing about pancakes: “meh”. They are always just “meh”.
Add syrup and I think they are downright gross.
But, this recipe is a bit different for me… I actually think these are pretty good. Better than “meh”. Maybe I like them because they are loaded with one of my favorite flavor combos of all time- peanut butter and banana (only rivaled by my love for peanut butter and jelly).
After convincing myself that these pancakes would be yet another recipe to add to the “just okay” pile… I ate a huge couple of bites and gave the rest to my son (he got his own too). That’s progress! Normally, I wouldn’t have even tried a bite. I have a pancake complex… I admit it. My son excitedly proclaimed that they were the best pancakes he has ever eaten. Which, for the record, is saying a lot.
So there you have it- a pancake recipe that is kid friendly (aren’t they all?) and “me” friendly. Um, yeah- for all of you out there who will be making pancakes for me. Maybe my mom is paying attention to this? Well… I know my husband is. Hi, dear.
And completely off topic: this will be my only post this week as I am getting outta Ohio and heading to Philadelphia! I am so excited to take a vacation I can hardly stand it. :D
So, it will be a little barren around here over the next week. But, I promise I will have something wonderful and fun to share with you people upon my return! Until then… pancakes are always fun. Even without syrup.
Peanut Butter Banana Pancakes – Vegan and Gluten Free
Mix flours, sugar, xanthan gum, baking powder and salt together in large mixing bowl. Add 1 cup non-dairy milk, peanut butter and olive oil and stir until well combined. Stir in sliced banana pieces, sort of smashing them into the batter as you stir. I left quite a few chunks in mine. Next add your vinegar and about 1/2 cup more non-dairy milk until a batter consistency is reached. You may need more or less milk depending on how thick your peanut butter is… and on your preference for batter thickness. Mine looked like this before I added about 1/2 cup more non-dairy milk:
Heat your griddle, skillet, or flat frying pan a little lower than medium-heat and add a touch of margarine (about 1/2 tsp) per pancake. Allow pan or griddle to become hot. Drop about 1/4 cup batter onto hot pan and let cook (without touching it!) for about 4 minutes, or until the pancakes bubble up on top and detach easily from pan. Immediately flip over (without making a mess of the top of the pancake) and let the other side cook about 2 minutes. Don’t overcook them- it’s easy to do!
This is just how I cook pancakes- and it involves a bit of intuition since I don’t ever use the same pan when I make pancakes… and I don’t always time them perfectly. In fact, I usually make my husband cook them, because, ya know, I don’t like pancakes. If you have a more trusted method of making pancakes, I urge you to use it, rather than follow my exact directions.
Serve warm with a sprinkle of powdered sugar and a few more fresh banana slices. :)
this post was entered in the Gluten Free Photo Contest