Monday, July 02, 2007

Banana Medallion Pancakes

There are endless variations possible for breakfast pancakes. While I do make pancakes from scratch sometimes, I've found that I really prefer the pancakes I make with Pamela's Ultimate Baking and Pancake Mix*. For those who haven't already discovered this, Amazon has a great deal on a case of 6 bags... and hallelujah, Pamela's also now makes a a 4-pound bag, which is fabulous for those of us who use this as an all-purpose mix for most of our baking needs. Though I do make my own flour mixes, I love the convenience of Pamela's mix so I always keep a bag of it on hand. For pancakes, it can't be beat... Though you know I'll keep trying!

I know a few of you are still waiting for my plantain pancake recipe. I haven't forgotten. When a cool morning and a well-ripened plantain coincide in my kitchen I will recreate that recipe to share with you all. But in the meantime, fix yourself a stack of gluten-free banana pancakes while singing this little ditty, share them with a loved one, and dig in. I enjoy these with tart blackberry jam spread on them and real maple syrup drizzled on top.


[Gluten-Free / Soy-Free / Vegetarian / Milchig]

1 cup Pamela's Ultimate Baking and Pancake Mix*
1 large egg
3/4 cup low-fat milk or rice milk
1/2 tsp cinnamon
Dash of nutmeg
1 tablespoon vegetable oil
1 large ripe banana

Cut bananas in 1/4" rounds. Mix all ingredients except bananas together until smooth. No lumps should be visible. Heat a nonstick griddle over medium heat - If you use a griddle that isn't nonstick, grease lightly with additional vegetable oil or spray with cooking spray. When the griddle is hot, pour approximately 1/4 cup of batter onto it. Immediately place 2-3 banana medallions on top of each pancake. Allow to cook until the bottom of the pancake is golden brown and the edges begin to firm. Flip carefully and allow the second side to cook. Serve hot. Leftovers can be cooled and stored in ziploc bags, and reheated in microwave or toaster oven.

*Edited 3/09 to add: Pamela's baking mixes are under kosher supervision but are not certified by a mainstream kosher certifying agency, so most people who keep strictly kosher kitchens will want to use another gluten-free pancake mix such as Gluten-Free Pantry Brown Rice Pancake Mix. I no longer use Pamela's products in my house since I now have a more strictly kosher kitchen. If in doubt, check with your rabbi!


Slacker Mom (aka Mrs. GF) said...

I love banana pancakes..and I always add nuts to mine.

A great combination I tasted...banana macadamia nut pancakes with cocnut syrup.


I haven't made these in a LONG time (since diagnosis...9 months or more!!)...I think tomorrow! Thank you!

GlutenFreeMappyB said...

I have been craving pancakes and french toast lately, so I might look in to this one. I love the addition of bananas too!


Karen Morgan said...

Consider it done and thank you for pointing this fact out to me. I literally had no idea. Thanks again and I look forward to checking in on you.

Kindest Regards,

the chocolate lady מרת שאקאלאד said...

Ah, I just remembered I used to love banana fried rice. I will have to make that again soon.

Slacker Mom (aka Mrs. GF) said...

I made them, husband went crazy..I used to make them for him all the time.

Thanks for reminding me..sometimes I block out my old favorites, and forget about them completely!!


Karen said...

I agree- I just love pamela's mix as well! It is so versatile, and great for someone like me that isn't the best cook to start with.


Shannon said...

I love using Pamela's to make crepes. So good. I tried making banaba pancakes about a week or two ago. It was the first time I made pancakes with Pamela's. I don't know if it is the mix or the fact that I put in a little bit of mashed banana, but the pancakes never seemed done. They were moist to the point of raw on the inside. Didn't matter how long I left them on the griddle. Maybe I will try your recipe next time (since it has no mashed bananas.) I really miss this breakfast food!

ByTheBay said...

Hi Shannon - It is definitely because of the mashed bananas. Pancakes made with bananas or plantains mixed into the batter will always be excessively moist (I like them that way, but not everyone does). Which is why this recipe has banana slices placed on top rather than mixed into the batter.

LoveGlutenFreeCakes said...

the pancakes look amazing.. can you tell us what flour combition you would make if you didn't have pamela's mix (and wanted to make them dairy free)?

thanks for all the reciipes. amazing!

ByTheBay said...

LoveGlutenFreeCakes: Here is someone else's recipe for a substitute for Pamela's mix:§ion=5&cat=20&task=view&id=56&Itemid=96

ByTheBay said...

Oops, let's try that again:

Fake Pamela's Gluten-Free Baking Mix

Anonymous said...

Fake Pamela's Mix a new link -- healthyfishies site moved ;)

I cannot wait to try these pancakes... they sound yum. I have always loved banana pancakes and now maybe I can enjoy them again!