by Becky on August 28, 2010
These pancakes are recipe redemption for me. I have had good success baking without eggs and dairy. Conquering the wheat-free world however, has been more of a challenge. I’ve had my share of flops (yes, I’ll admit it) but my persistence has paid off with these pancakes! Even my pancake averse 5-year-old loved these. She declared them to be “perfect!”. She tends to be skeptical, somewhat understandably, of baked goods that her brothers can eat too. I knew we had a winner when she devoured her first plate and requested seconds. I loved them too and we will definitely be adding them to our repertoire! I think that these would be fabulous with fruits other than cherries as well. Blueberries would be yummy!
Also, I’m guessing these would be quite good with standard all-purpose flour, if you can have that. Just omit the gluten-free flour and xanthan gum and replace with your usual flour. Let me know if you try it!
adapted from Manifest Vegan
Cherry Banana Pancakes
- 1 1/4 cups gluten free flour blend
- 4 tbsp vegan granulated sugar
- 1/2 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp salt
- 1 1/2 cups coconut milk (or other milk)
- 1 tbsp oil
- 1 medium sized banana, mashed
- 1/2 cup fresh cherries, pitted and chopped
Mix flour, sugar, xanthan gum, baking powder, cinnamon and salt together in large mixing bowl. Add coconut milk, banana and oil and stir until well combined. Stir in chopped cherries. If you like your pancakes a bit thinner you can add more milk. This batter makes nice thick pancakes! Heat griddle and cook pancakes in a dab of dairy free spread, flipping once.
by Becky on August 21, 2010
Hi guys! I’m still here! I have been a little slow in posting because I haven’t been baking quite as much. One, because we have been enjoying summer. Two, because I am still nursing and therefore deprived of butter…and eggs…and nuts….and, did I mention butter?! Anywho, I suppose this babe of mine will wean eventually (right?) and then I’ll be back to baking in full force. For now I have been experimenting with some treats for my little boys. I like to have some recipes on hand for when I feel like they need a little something too! I have been searching for a good allergy-friendly granola bar recipe but have yet to find one that I’m thrilled with. We buy Evirokidz Crispy Rice Bars which my older son enjoys but they get a little pricey at the rate he likes to eat them. When I saw a recipe for granola bites on Joy the Baker I just had to try it. They are good! I adapted them a little to suit our needs and I was quite pleased with the results. They didn’t last long. The kids liked them and I am guilty of polishing off my fair share too:-) Enjoy!
Chocolate Sunbutter Granola Bites
- 1/3 cup honey
- 1/4 cup sunbutter (or peanut butter)
- 2 Tbsp. unsalted butter (we used Earth Balance)
- 1 cup Rice Krispies
- 1 cups old-fashioned rolled oats
- 1/4 cup chocolate chip
In a small saucepan over medium heat, stir together the honey, sunbutter and butter. Heat until the butter is melted and the peanut butter is loosened.
Combine the cereal, oats and chocolate chips in a medium bowl. Pour the warm sunbutter mixture over the dry ingredients and fold to combine. Stir until all of the dry ingredients are moistened by the sunbutter mixture.
Using a small scoop, scoop mixture onto a wax paper lined baking sheet. I found it helpful to really pack the scoop full so the mixture adhered into more compact balls. You can also press balls together with clean and damp fingers if they break apart a bit. Place in the fridge for about 15 minutes to harden and set. Place balls in cupcake liners and store in an airtight container in the fridge for up to a week.
