Who knew that gluten/egg/dairy-free pancakes could be so amazingly good! The first time I made these, my girlfriend looked up at me after she took her first bite. Her eyes widened..."Oh my god!" ...or something to that effect. The edges get crispy and the insides are moist and slightly chewy and delicious. I make these all the time now.
1 cup Arrowhead Mills gluten-free pancake and baking mix
1 teaspoon Ener-G Egg Replacer, mixed with 1 tablespoon lukewarm water
1 tablespoon canola oil
1/4 cup almond milk
1 banana, mashed
dash of salt
Combine ingredients in a medium-sized mixing bowls until smooth. Heat a tablespoon or so of canola oil non-stick skillet over med to med-high heat. Ladle a cup of the batter into the skillet. Flip when edges brown and/or bubbles burst. Makes about six six-inch thin pancakes.
I keep my pancakes on a couple of plates in a warm oven until I'm ready to serve them. I like to chop up some fresh fruit and simmer it with maple syrup (I used blueberries here).