This is a major variation of our Allergen Free Pancake Recipe. Though simple we thought it should get a seperate post of it’s own. We usually double the recipe for our family.
Ingredients:
- 1 cup Bob’s Red Mill All-Purpose GF flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Baking Soda (see note below)
- 1/4 to 1/2 Teaspoon salt (optional)
- 1 Tablespoon of Cocoa
- 3 Tablespoons of Sugar
- 1 Tablespoon Applesauce (Motts Natural works fine. Gerber’s Baby Food works too just more expensive.)
- 1-2 Tablespoons Olive Oil or Canola Oil
- 1 Tablespoon Honey (see note below)
- 1 Cup water
Instructions:
- Put griddle on Stove and turn on to Med to Med Hi.
- Mix dry ingredients with Whisk.
- Add Oil, applesauce, honey and then water.
- Mix thoroughly with whisk until everything is mixed well. The soda and baking powder will start working before done mixing.
- Pour by 1/3 to 1/4 cup on the griddle.
- When edges are dry flip.
- Top with pure Maple Syrup and enjoy.
Variation/Substitutes / Possible Changes
- Sprinkle EnjoyLife Allergen Free Chocolate Chips into pancakes as soon as they have been poured onto the griddle.
- Add 1 - 2 mashed ripe bananas to add banana flavor. In that case the Chocolate Chips cease to be optional.
- If not using Honey, consider dropping Baking Soda and increasing Baking Powder by 1/2 Tablespoon as there may not be enough acid for the Baking Soda, plus you may want to add a teaspoon or two of sugar though not necessary.
- 1 Tablespoon of Mashed Ripe Bananas (Gerber’s Baby Food is perfect) can be used instead of Applesauce but then also consider dropping Baking Soda and increasing Baking Powder by 1/2 Tablespoon as there may not be enough acid for the Baking Soda. 1 Tablespoon when used instead of the Applesause does not add much if any banana taste.