We made these Banana Mouse Pancakes from Against All Grain. The mouse shaped ones didn’t last very long. But they were a total hit. I love them too! Banana pancakes? They’re just screaming for a nut butter!! I also added some no-sugar-added jelly for an amazing PB&B&J (peanut butter and banana and jelly) pancake. They’re a new morning addiction. Here is a photo of one of mine, the kids ate theirs too fast for photos! The recipe in her book is not published free elsewhere, but this verson is available on her website.
Here is the recipe (including parantheticals and notes) available on Against All Grain.
- 3 large eggs, at room temperature
- ¼ cup non dairy milk (I use coconut or almond)
- 1 teaspoon vanilla
- 1 teaspoon honey
- 2 tablespoons coconut flour
- ⅓ cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 overly ripe banana (brown spots are the best!)
- ¼ cup chocolate chips (we use Enjoy Life – omit for SCD)
- Butter or coconut oil for the pan
- Mix together the wet ingredients, beating well until the eggs are beaten and slightly foamy.
- Combine the dry ingredients in a separate bowl, then incorporate them into the wet. Whisk well until combined, then let sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
- Heat a cast iron (or non-stick) pan over medium-high heat. You can also use a griddle to make more pancakes at once. Mix the batter again, then begin making your pancakes.
- Oil the pan with coconut oil or butter, then pour about a ¼ cup of batter per pancake. The pancakes are easier to flip if you keep them small, about 4 inches in diameter.
- Once the pancake begins to bubble, place a couple of slices of banana and a pinch of chocolate chips on top.
- Carefully flip the pancake over, and cook for another minute until the pancake has fluffed up an feels slightly firm.
- Keep hot in a warm oven until you are done making the remainder of the pancakes.
- These are best eaten immediately, but if you have leftovers you can warm them in a toaster the next day.