What can I say, my boys LOVE pancakes, therefore I’m continuously experimenting with them. This might be the easiest recipe I’ve done, I had no fresh fruit on hand, but the boys really wanted banana pancakes (their favorite), which is really funny considering the oldest won’t touch an actual banana, but loves anything flavored with banana, the youngest eats them like Elvis after a hunger strike. This was a snow day from school special request: (I served them w/breakfast sausage, which I flavored with a dash of pumpkin pie spice & vanilla that I threw into the frying pan while cooking them) (while cooking up the rest of the pancakes I place cooked cakes on a baking sheet set on top of my stoves warming element to keep warm)
Flour mix/pancake mix = 1/2 Cup all-purpose gluten-free baking flour + 2 Tbsp & 1/2 Cup Tapioca flour
1Tbsp. organic sugar
1Tbsp. baking powder
2 tsp. baking soda
2 tsp. sea salt
1 C. Organic Banilla (Banana/Vanilla) Yogurt
2 Tbsp. Organic Coconut Oil
2 tsp. vanilla extract
Mix all the ingredients together in a medium-large bowl, heat up your pan, spray with cooking oil (I used coconut oil) and then I also put a small pad of butter in pan to melt & coat as well.
My kids love when the pancakes are fairly small, so I used about 1 Tbsp. of batter for each pancake, cook until top side bubbles & flip to cook through. Cook, eat, share, enjoy!!