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!
