“p” is for pancakes, of course
It’s Sunday. And while the rest of this town was gearing up for a St. Paddy’s Day parade, we were thinking of pancakes. Not for breakfast, and not quite for brunch, but more like b’lunch. Because this mother was in no hurry whatsoever to do anything but fill the morning with coffee. That is, until I realized it was actually lunch time, and I’d better hustle up some goods: gluten-free pancakes, charged with bananas, raspberries and strawberries. It’s been a good long while since I’ve eaten pancakes, and going the gluten-free route meant that I could. A good glug of maple syrup and everyone was happy.
Gluten-Free Berry & Banana Pancakes
Makes about 24, 4″ pancakes
2 cups of your favourite gluten-free flour blend (today I used Robin Hood rice blend)
2 tsp gluten-free baking powder
1 tsp baking soda
1 tsp xantham gum (or guar gum)
1 tbsp coconut sugar (or brown sugar)
2 tsp pure vanilla extract
1 tbsp melted butter
2 large eggs (separated)
2 cups buttermilk
1/2 cup fresh (or frozen) raspberries
1/2 cup fresh strawberries, sliced
1 very ripe banana, mashed
optional: sliced almonds for garnish
In a bowl, whisk together gluten-free flour, gluten-free baking powder, baking soda, xantham gum (or guar gum), coconut sugar (or brown sugar) and set aside.
Separate eggs: In a small bowl, whip egg whites until soft peaks form. Set aside yolks.
In another bowl, add mashed banana, egg yolks, melted butter, vanilla and buttermilk and whisk together. Gently fold in egg whites until just combined. Pour wet ingredients over dry and stir together. Let batter rest for 15 minutes.
Grease and heat a non-stick pan (or griddle) to medium temp. Dollop batter into 4″ rounds, then dot with raspberries. Cook until bubbles begin to appear and bottoms are golden. Flip pancakes and continue cooking a few more minutes until golden brown.
Garnish pancakes with sliced strawberries, extra raspberries and sliced almonds (if using). Drizzle with maple syrup!