Whether it’s puppy ears, bunny ears or those famous mouse ears, there’s something magical about pancakes that look like favorite little friends. As a kid, my mom would make pancake buddies for my brother and I, complete with chocolate chip eyes.
This delicious gluten-free, grain-free version allows you to make pancakes in any shape you’d like, and allow your family members to create funny faces for some extra special breakfast time fun. It’s wonderful how something as simple as Saturday morning pancakes can build fond memories that last a lifetime!
Decorating Tips: To create cute faces, provide sliced bananas and chocolate chips for the eyes. Raspberries or blueberries make a great nose, and strawberries make the perfect mouth. Set out all of the toppings and have fun making silly faces. In this case, it’s okay to play with your food!
Coconut Flour Banana Buddies Pancakes (GF)
Yield: 12 Pancakes
1 Tbsp Butter (or Coconut Oil), melted (plus additional for greasing the griddle)
1/2 cup mashed ripe Banana (about 1 large ripe banana)
1 1/2 tsp Vanilla extract
1/2 cup whole Milk (or Coconut Milk)
1/4 tsp Apple Cider Vinegar
1/3 cup, plus 1 Tbsp Honeyville Organic Coconut Flour
1/2 tsp Baking Soda
1/4 tsp Sea Salt
Pinch of ground Cinnamon
4 large eggs
1. Place all of the liquid ingredients into a blender or food processor, except for the eggs. Then place all of the dry ingredients on top. Cover and blend on low 10-15 seconds, just until well combined. (Batter will be thick.)
2. Add the eggs and blend on low about 15-20 seconds, then increase to high and blend 20-30 seconds, just until eggs are well incorporated into the batter. (Do not overmix or pancakes will not be tender.)
3. Transfer the pancake batter to a bowl to make it easier to spoon out the batter. Allow the batter to sit 5-10 minutes, while you preheat a skillet or griddle over medium heat. (This will allow the coconut flour to absorb more liquids.)
4. When ready to cook, grease preheated skillet or griddle with butter (or coconut oil). To make pancake buddies, ladle 2-3 spoonfuls of batter onto the griddle to form a round head (about 3” in diameter). Then use 1-2 spoonfuls of batter for each ear, depending on the size and shape of the ears. (For regular pancakes, simply ladle 2-3 spoonfuls of batter onto the griddle to form a silver-dollar size pancake.)
5. Cook for about 1-2 minutes, until pancakes begin to dry out at edges and the bottoms are golden brown. Then use a large spatula to carefully lift and flip the pancakes, and cook another minute until done, but not over-browned.
6. Have fun decorating your pancake buddies using the tips above. Then, top with a drizzle of pure maple syrup and enjoy!
Wishing you a happy and fun summer,
Kelly at The Nourishing Home