Well here is the second recipe I made at the gluten free event I attended. So many people find pancakes to be a comfort food...and they are. I could eat pancakes every day, that is how much I love them. And there is no one style I like better than others. So when I needed to find one that could satisfy and still be good enough for gluten free folks, I knew I had a challenge in front of me.
Usually I make all my dishes at home before releasing them onto my unsuspecting public, but this was one of those dishes I knew(hopefully) that I would not mess up. It paid off. The recipe was a hit and turned out picture perfect. I think there was one person in the back that cried, for he had not had pancakes in such a long time. So this is for all those folks who have had to give up a very important comfort food.
2T flax seeds, ground
2 bananas, ripe (or ripened, frozen and thawed out)
1&1/2 cups vanilla milk (soy, almond, hemp, rice)
1&1/2 t olive oil
1&1/2 cups teff flour (Teff is a grass grown in Ethiopia)
1T baking powder
1/2 t sea salt
1/2 t cinnamon
Grind flax seed (or use pre-ground flax seed, more commonly known as flax meal) in a coffee grinder, until powdery. In a medium bowl add banana, vanilla, milk, honey, and 1/2 oil. Blend well.
In a large mixing bowl, combine teff flour, baking powder, sea salt, and cinnamon. Stir in banana-milk mixture.
Heat your skillet or griddle to a medium heat. Using tablespoon measure, scoop up the batter and pour on to hot griddle. Cook pancakes for 3-4 minutes, or until holes appear, or a dry rim forms around thee outer edge of the pancakes. Flip and cook for another minute or two. Serve plain or with syrup or yogurt.
These were fantastic and I would be hard pressed for anyone to tell me these were not traditional pancakes. Make them and see for yourself.