Pancakes

Since soon after we got married, my husband and I started making a big breakfast at least once during the weekend. Before our baby, it was honestly, more like lunch. Oh, how I miss sleeping in! Now, breakfast is earlier, thanks to our little alarm clock but still we get up, put music on, take out pots for our baby to play with and make a big ol' mess in the kitchen while we make (usually) pancakes, eggs, bacon, and the sorts. We've tried so many different pancake recipes that I don't know which ones are good or bad any more. Maybe that is why we make pancakes every weekend....because we have yet to find the perfect batter. I have to say, I hope we never find it. 

This time, I decided to create a pancake recipe for the smallest in the family since there are some ingredients he can't yet have in a regular pancake batter. I made them bite size so that he could feed himself, but you could also make them a little bigger and serve them with mango puree or any other fruit puree instead of syrup. I hope your little one enjoys it as much as mine did! I absolutely loved watching him pick up the tiny pancakes and eating all by himself at the table with us. 

Here's what I did:

1/4 cup of lukewarm water

1 1/2 cup of coconut milk 

2 ripe bananas or banana puree

1/2 cup rice flour (you could also use just APF)

1/2 cup flaxseed meal

1/2 cup of unbleached or regular APF (All purpose flour)

1/2 tsp. salt 

2 tsp. baking powder

1 tsp. of vanilla extract

Pre-heat a skillet or griddle to medium. Once it is hot, you can choose either to add a little butter or not if the pan is non-stick. 

With a fork, mash the bananas until they are a smooth consistency. You can also puree them in a food processor or blender, or use puree that is already stored in your freezer.

In a bowl, mix together the bananas, coconut milk, vanilla and water. 

In a separate bowl, mix together flours, flaxseed meal, salt and baking powder. Add the dry ingredients to the banana mixture until combined.

Fill a large storage bag (i.e. ziploc) or icing bag with batter. If using a storage bag, twist the bag to force the batter to one corner, seal and make a small cut at the tip. 

Make small little circles with the batter on the pan. Depending on the size of your circles they'll take longer or shorter to cook, when one side becomes golden brown, flip. Serve plain or with a fruit puree of your liking. 

My biggest, tallest cup. Not the prettiest but it does the job and brings back great memories of Puerto Rico!