I made these from random pantry ingredients on Monday morning, posted a photo, and began receiving recipe requests immediately. So here’s what I did!
Serves 2-3 (2 hungry adults + a toddler)
½ cup rice flour
⅓ cup besan/chickpea flour (or buckwheat)
¼ cup arrowroot or tapioca starch
¼ tsp cinnamon/nutmeg/allspice/mixed spice/your favourite!
½ cup gluten-free muesli*
1 large banana
1 tsp vanilla extract
1 tsp gluten-free baking powder
1½ cups rice milk (or soy or almond)
oil for cooking (I used coconut)
Mix together the flours, starch, cinnamon, and baking powder, sifting out any lumps and/or aerating with a whisk. Stir in the muesli.
In another bowl (or in a blender!), mash the banana and combine with the vanilla and milk.
Combine the wet ingredients with the dry ingredients gently until “just mixed.” If your muesli contains liquid-absorbing ingredients like oats, you may need to add more milk to achieve a thick, slightly-runny (but not too runny!) pancake batter consistency. If you have time, let the batter “rest” for 5-15 minutes or so (I use this time to make juice or a smoothie, a pot of tea, and temper the pan).
Heat oil in a frypan. Cook 3-4 small pancakes at a time over low-medium heat for a few minutes each side, flipping when they begin to bubble. (When cooked, cool them on paper towels to soak out a little of the oil if you like.)
Serve with syrup and seasonal fruits and nuts or nut cream! Hooray.
You can double this recipe, cook up a bigger batch – they reheat a-ok. But there’s nothing like fresh pancakes!
*My muesli was a mix of oats, raisins, slivered almonds, pepitas, and dried fruit.