Some of my fondest memories growing up revolve around waking up to the smell of pancakes cooking. On the weekends, if I was lucky, my alarm clock was the sweet smell of maple syrup and freshly made silver dollar pancakes prepared by my Dad. In this recipe I use a blend of rice flours, tapioca starch, and bananas for a super moist, delicious pancake, reminiscent of the ones from my childhood.
After a lot of experimenting with vegan pancakes, I came across what I think is the best way to make an imitation egg mixture. Combine and stir together 2 tablespoons of ground flax seeds with 3 tablespoons of water and let sit. After 5 minutes, it congeals up into an almost egg like gooeyness. Its pretty cool.
Bananas add the sweetness to this recipe and also help as a binder. The riper the banana, the more sweet your pancake will be. Almond milk, a hint of vanilla, and coconut oil help make these pancakes delicious and extremely satisfying. I topped mine off this morning with raspberry syrup, fresh local blueberries, and extra bananas.
Some Time-Tested Tips for Pancake Perfection:
Tip 1: Keep the pan HOT! The simple secret to the perfect pancake is a hot pan. To know if your pan is hot enough, pour a small amount of batter into the pan. If it sizzles right away, you’re good to go.
Tip 2: Don’t flip too early! During my childhood pancake apprenticeship with my Dad, I was taught to wait for the bubbles to pop in the batter at around the 2-3 minute mark before flipping. After flippage, cook for an additional 1-2 minutes.
Tip 3: Smother your pancakes in warm syrup and enjoy.
- 75g (1/2 cup) Brown rice flour
- 65g (1/2 cup) White rice flour
- 50g (1/4 cup + 2 tbs) Sweet rice flour
- 40g (1/4 cup) Tapioca flour
- 1 tablespoon ground flax seeds
- 3 tablespoons water
- 1 large ripe banana, mashed
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 cup almond milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Preheat pan on medium heat for 3-5 minutes.
- In a small bowl, whisk together the ground flax seeds and water. Set this mixture aside while preparing the rest of the recipe, about 5 minutes or until the mixture thickens.
- In a separate bowl combine the flour, baking powder, cinnamon and salt.
- In a separate bowl, mash the ripe banana with a fork, whisk in almond milk, vanilla.
- Melt the coconut oil in a separate small bowl in the microwave, about 10-15 seconds and whisk into wet ingredients.
- Whisk the "egg flax" mixture into the wet ingredients.
- Pour wet ingredients into dry ingredients and stir to combine.
- Add oil to preheated pan. Use a paper-towel to evenly incorporate the oil.
- Measure about ¼ cup of batter and pour onto the hot pan. Be careful not to crowd your pancakes.
- Cook for 2-3 minutes or until you see the bubbles begin to form in the batter.
- Flip and cook for an additional 1.5-2 minutes.
- Repeat for remaining batter. Serve with your favorite pancake toppings!
Batter too dense? Add extra almond milk a tablespoon at a time until desired consistency is reached.