This is originally a Penzey's recipe. Besides modifying it to be gluten free, I've replaced the egg with mashed banana. It turned out really good. I served the pancakes with maple syrup, but fruit syrup or a dusting of powdered sugar would also work well.
3/4 cup GF flour blend
1/4 cup natural cocoa powder
generous 1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 mashed banana
1 tsp. vanilla extract
1 cup rice milk
2 tbsp. canola oil
1/2 cup walnut meal
fresh fruit
powdered sugar for sdusting or syrup of your choice
Preheat a skillet over low medium-low heat. In a large bowl, sift together the flour through the sugar. In a medium bowl combine the mashed banana trough the canola oil. Stir the wet ingredients into the dry ingredients until the large lumps disappear. Stir in the walnut meal.
Pour 1/4 cupfuls of batter onto the hot skillet. Cook until the edges are firm and little bubbles appear on the surface of the pancake. Flip and cook another 2 - 3 minutes on the other side. Serve with fresh fruit and syrup, or dust with powdered sugar. Serves 4.
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