Community Cookbook
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Ingredients:
1.5 cups gluten-free flour (Bob's Red Mill)
1.5 cups gluten-free quick-cooking oats (Bob's Red Mill)
1-2 cups rice milk
1 large banana
6-8 oz apple sauce
1 tsp Orgran No-egg (or other egg replacer equivalent to 1 egg)
2 Tbsp water
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Instructions:
Mix together flour and oats. Add ~1 cup milk and soak for 10-15 minutes (make sure the dry ingredients are covered, but not floating).
Mash the banana and mix in with other ingredients. Add more milk as necessary to achieve a medium-thick batter.
Add apple sauce to taste and combine.
In a teacup or very small bowl, whisk together egg replacer and water until frothy. Mix into batter.
Fry on greased pan/griddle and keep warm until serving.
- Serves: 4-6
- Cuisine: European - Scandinavian
- Cooking method: Pan fry
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no dried / ground spices, no meat / poultry, no alcohol
- Just right for...: Great for kids, Comfort food
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 45-60 minutes
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Substitution ideas:
We used rice milk, but soy and other milk substitutes (as well as regular milk) should work as well.
We used egg replacer (Orgran) but regular eggs should also work.
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Serving suggestions:
Serve with your favorite pancake condiments - maple syrup, jam, fresh fruit, etc.
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Related recipes:
If you want a simple, top 8 free commercial mix suggestion, check out my tabletalk post Nearly-everything-bad-free pancakes
- Specialty Diets: Paleo, Vegan, Vegetarian
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