These pancakes are very near and dear to our hearts. They are one of the first recipes I mastered as an allergy mom, and it’s the gift that keeps on giving. The best part about them is that they are VERY simple to make. Plus, now that the majority of Americans are at home, staying safe and healthy, having a quick go-to-breakfast is key.
That said, if we gave our kids the choice, they would eat these pancakes every single day. It’s hard to find a pre-made out-of-the-box pancake recipe that doesn’t include dairy or call for eggs. We’ve been making this recipe for years. These pancakes are fluffy, healthy and easy to make. Plus, they are build-able – meaning you can customize them for the seasons. Blueberry in the summer; pumpkin or apple in the fall; strawberry in the spring; and, if my kids had their way, chocolate chip all-year long.
Dairy Free Banana Pancakes
Ingredients
- 1 cup unbleached flour [we use King Arthur flour or Trader Joes all-purpose flour]
- 2 tsp baking powder [we use Trader Joe’s baking powder]
- 1 ripe banana, mashed
- 1 1/4 cup coconut milk [we use So Delicious, as they are very allergy-friendly]
- 3 tbsp unsweetened applesauce makes the pancakes an awesome consistency
- 1 tbsp cane sugar
- 1 tsp pure maple syrup [this is our secret ingredient in MANY of our recipes]
- 1 tbsp Earth Balance butter [our favorite if you have dairy allergies or don’t eat dairy products]
OPTIONAL – FOR A SEASONAL TOUCH, PICK ONE BELOW!
- 1/4 cup chocolate chips (we use Enjoy Life)
- 1/2 cup blueberries [fresh, not frozen, if you use frozen, your pancakes will get soggy]
- 1/2 cup diced strawberries
- 3 tbsp pumpkin puree perfect for fall
- 1/2 cup apples, grated [we use gala apples for their sweet / tart flavor]
Instructions
- While we won’t tell you every single time, wiping down your cooking area is critical when cooking allergy-friendly meals. Cross contamination is a real-thing, and while we don’t use any of our kids’ allergens in our home, we still wipe all surfaces down, all the time.
- So, wipe down your cooking area.
- In the larger bowl, mix flour, sugar, and baking powder in large bowl.
- In the smaller bowl, mash the banana with a fork until it becomes liquidy. Then add in the coconut milk and maple syrup and whisk around for about a minute until the lumps are out.
- Add banana mixture to dry ingredients, blend until smooth – I use a whisk – and again, get out the lumps.
- For that seasonal touch, fold in chocolate chips, berries, apples, etc.
- Heat the dairy-free butter in your pancake griddle (non-stick pan) over medium heat.
- Using the ladle, scoop out batter into pan into little pancakes – we can make four to a pan as we make them smaller.
- This recipe will make about 10 medium-sized pancakes.
- When edges turn golden and pancakes start to bubble, flip and cook until done.
- Place them on your plate with whatever garnish you desire – fruit, dairy-free butter maple syrup, powdered sugar – and there you go! Enjoy!
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