It’s 7:00 am and the sun is shining. I’ve been in the kitchen for the last half hour putting my apron to good use. The smell of freshly brewed coffee, sizzling bacon and homemade pancakes fills the air. It must be Sunday morning.
I didn’t have many traditions growing up except maybe for Sunday brunch. Back then our feast started a little later than it does now but the sentiment is just the same. Big hearty breakfast, leisurely morning banter and quality time with the family.
Although it doesn’t happen every week, I carry on the tradition as often as I can. And with weekdays and Saturday mornings being so hectic, I really appreciate the slow pace of our Sunday meals together.
I call these Sunday pancakes because I usually make them on Sundays 😉 but clearly these are spectacular any day of the week. These happen to be gluten-free but don’t let that fool you. Moist, naturally sweet and filling, these pancakes are to die for.
This recipe comes from my good friend and fellow mommy blogger, TheValleyMom! Original recipe can be found here. We are not a gluten-free household but if you are looking for more gluten-free recipes, be sure to check out TheValleyMom’s arsenal of great recipes.
Ingredients & Instructions:
- 2 cups of Pamela’s Gluten Free Baking and Pancake Mix – Click Here to buy or go to Whole Foods
- 1+1/2 cups of water
- 2 eggs
- 1 Tbsp of organic applesauce (cinnamon applesauce is better)
- 3 drops of vanilla
Mix the above ingredients in a bowl on medium, then add:
- 2 Tbsp of Coconut Oil – Click Here to buy or go to Whole Foods. Trader Joes also has inexpensive options.
Once the coconut oil is added, mix on high to dissolve the oil. Then add the following remaining ingredients and mix on medium.
- 1 Tsp Salt (again, up to you on usage)
- 1 Banana (or 2) – take a fork and smash banana to chunks and bits, add to mixture and spoon this in evenly
- 2 heaping spoonfuls of yogurt or Amazake – I use Fage yogurt (you can put any kind of yogurt or flavor in, vanilla or banana might be best)
- 1/3 cup of sugar (this is entirely up to you on amount, you decide what’s right for your family. We don’t use any sugar when making these as the bananas and apple sauce provide a good deal of sweetness)
Flame up your griddle if you have one or Click Here to purchase. A regular pan works perfectly fine as well. I use Kerigold butter on my griddle for taste. This makes about 12 or more 4″ pancakes.
We make ours thin like crepes and top them off with warm maple syrup and fresh berries when we have them. We also make a few extra and save them to reheat during the week when time is not on our side. You can also store unused batter in an airtight container for up to 3 days in the refrigerator. Substitutions are easy to make to accommodate for other dietary preferences.
I hope you enjoy!