lystn

Show notes here-www.keithsnow.com/episodes/gluten-free-banana-pancakes

I’ve eaten a bunch of gluten-free pancakes, many that I created, some store-bought. When you decide to avoid or eliminate gluten you likely will long for the foods you once ate, including pancakes, bread, pasta, etc.

Pancakes though have a special meaning for me, because I often make them for my children on the weekends, those big breakfasts and times spent together are memories I cherish.

Lately, I watch my kids eat those gluten-filled pancakes with a jealous eye and often much frustration. I often think of making them better and imagine me actually enjoying them….without gluten. But until recently, those attempts were never truly satisfying.

The trouble with most store-bought recipes is many have too much coconut flour and taste more like the tropics instead of the mountains of Vermont….where pancakes and syrup are very popular I imagine.

So I went back to the drawing board and created a gluten-free mix that is pretty darn enjoyable. You would NEVER miss the gluten or even ask if they were gluten-free because there is no chalky aftertaste or crumbly texture all-too-common with store-bought gluten-free pancake mixes.

Many today are aimed at Keto eaters and these are particularly “coconutty” and usually fall apart too easily, plus the overwhelming taste of fake sweeteners is not to my liking.

I will be testing this recipe without the banana mashed up in the batter and will evaluate the taste and texture minus the banana, because believe it or not, some people don’t like bananas, my son included.

Here is my recipe, you’ll see that the ingredients are easy to find and it could not be simpler to execute.