Gluten Free, Egg Free, Oil Free Pancakes (Great Recipe for a Healthy Heart)-
These are the best gluten-free pancakes I’ve ever eaten so far!
I found a recipe shared by another blogger and I was following the recipe, but then decided to tweak it for my 4-year-old granddaughter who doesn’t do well with sweetener. The original recipe asked for 2 tablespoons of maple syrup. I replaced with 1/2 overripe banana and a tsp of honey (seems to work well for this recipe).
2 tsps of aluminum free baking powder (you can make your own by combining 1 part Baking Soda with 2 parts of Cream of Tartar).
2 tsps of cinnamon
1 tbsp of *Flax Seed Meal (ground flax-seed in a coffee grinder intended for flax and other seeds (you don’t want your them tasting coffee).
1/4 tsp sea salt
1 cup of milk (I use almond milk, but you can use any milk you have on hand)
1 tsp of pure vanilla extract (you can find it on Amazon here)
1/2 mashed banana (overripe for sweetness)
1/8 cup of unsweetened applesauce
1 tsp of honey
Combine dry ingredients in one bowl.
Combine wet ingredients in another bowl.
Add mixed dry ingredients to wet ingredients gradually and stir with a whisk until well blended.
Preheat a non-stick skillet over medium heat, pour some of the batter into the heated skillet and let cook until holes appear all over the pancake top portion. Once holes are visible, it’s time to turn the pancake.
Enjoy these nice fluffy pancakes with peanut butter or fresh fruit!!
Leftover Pancakes? Store them in the refrigerator in a tight container. Pop them in the toaster oven. They’re just as delicious this way!
*I usually don’t purchase ground flax meal. I prefer to store flax-seeds in my freezer and grind them as I need them in my recipes or smoothies. They’re healthier this way. I have researched the subject and according to what I’ve read, the longer the Flax Meal is exposed to oxygen, light and heat, the more its effectiveness breaks down. Therefore, I always grind them fresh.
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