Most Monday mornings, I’m making pancakes with my pint-sized sidekick. A good-sized batch kicks off at least 3 mornings worth of fuel-inducing comfort breakfasts for the Kelsven girls. Heart healthy pecans and potassium packed bananas provide plenty of nutrition to power through until lunch. These gluten free, dairy free pancakes have just a hint of chocolate. The added sweetness from pure Mexican vanilla smells just as good as it tastes.
This recipe comes straight from the box, with exception of a few spins. After testing out plenty of GF pancake mixes, Maple Grove Farms All Natural Gluten Free Pancake & Waffle Mix seems to be my favorite. Use whatever GF pancake mix you prefer. Just follow the directions and perfect your pancakes with a few of my spins.
Spin #1- Substitute unsweetened chocolate almond milk. You might need a touch more than the amount of milk the recipe calls for, depending on how thick or thin you fancy your flapjacks. Just be the judge. I love unsweetened chocolate almond milk. It tastes great in a cup of hazelnut coffee.
Spin #2- Add a teaspoon or two of pure Mexican vanilla. Thank you to my in-laws for a fresh bottle, what a great souvenir.
Spin #3- Add a quarter cup or more of roasted, unsalted, crushed pecans. I rely on Trader Joe’s for my nuts.
Spin #4- Once poured on the griddle, slice fresh banana over the batter as your cakes cook.
Don’t forget to involve your little chef as you cook. Kids can help measure the ingredients, stir the batter, and wash dishes. If your child is a picky eater, their palate will expand if given some responsibility in the kitchen!