Here is my recipe for 9 big delicious gluten-free banana apple blueberry pancakes.
One: Put a cup of sorghum flour or millet flour or a half-cup of each in a medium-sized mixing bowl
Two: Add a quarter teaspoon of baking soda
Three: Add a cup and a quarter of rice milk or almond milk
Four: Mix using a fork or soft spatula until smooth
Five: Add two eggs
Six: Mash a banana with a fork (on a plate) until the banana is the consistency of baby food and add this to the mix
Seven: Peel an apple and grate the peeled apple into the mix
Eight: Stir all this up really well
Nine: Mix in three or four teaspoons of olive oil
Ten: Chop a bunch of blueberries in half and add those
Eleven: Oil your frying pan and get it hot
Twelve: Scoop a brimming quarter cup of the batter for each cake into the frying pan. My pan makes three at a time.
Thirteen: Cook for two minutes, flip, cook for two more minutes. (I use a timer for this step.)
Fourteen: Serve with yogurt and syrup and top with more blueberries.
Note: You can use strawberries or huckleberries or peaches or any kind of fruit instead of (or with) blueberries
Bon Appetite!
