Banana Pancakes!

Living with a gluten free casein free mom, pancakes don't involve eggs at home.  Just a little dollop of oil for a substitute.  It wasn't until "pancake day"(with their delicious, but VERY different pancakes) in the UK that I learned otherwise.  Pancake day for those of you that don't know is fat tuesday. Since the foods people traditionally give up during lent are pancake ingredients, pancake day became a semiofficial holiday here.  I guess this also explains the egg and flour throwing during Carnival in Ecuador.  Anyway, since then I've been adding eggs to my pancakes.

I usually use these ratios: 1 cup flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp sugar, 1 egg, 1 cup buttermilk (always made with milk + 1 tbs vinegar + 10 minutes=buttermilk).  Add the eggs to the buttermilk and give them a wee whisk, add all the dry ingredients to a mixing bowl and give it a stir, then make a well in the middle of the dry ingredients and add the wet.  Use a 1/4 measure full of batter into a medium high pan with about a tablespoon of oil.  This usually makes about 8 pancakes, depending on how closely you follow the 1/4th thing.

I was amazed at how nice and fluffy an egg can make your pancakes! Everyone in England is very impressed with my 'American' pancakes. And I've been keeping eggs around for all my cookie needs.  So Saturdays have become pancake day for me.

One Saturday, there were no eggs. Problem. Thank god for google and the slightly over ripe banana I had in the pantry.  Apparently, bananas are a very common egg substitute. After several rounds of singing Jack Johnson songs, I had some pretty amazing pancakes.


If you were wondering my favorite gf pancakes were they're King Arthur Flour's mix- I even eat these IN PLACE of gluten box mixes! You can order some here:
http://www.kingarthurflour.com/shop/items/gluten-free-pancake-mix