Makes eight 4-inch pancakes. Difficulty
For coconut syrup: 3/4 cup coconut milk 1/2 cup light corn syrup 1/4 cup unsweetened coconut
For pancakes: 1-1/4 cups gf flour 3 teaspoons baking powder 1 Tablespoon sugar 1/2 teaspoon salt 1 beaten egg 1 cup milk 2 Tablespoons vegetable oil 1/2 cup water 1 banana, mashed 1/2 cup pecans, chopped and toasted in butter and 1 Tablespoon gf brown sugar
Toast pecans and set aside.
For coconut syrup: Mix all ingredients together until well blended. Heat in a microwave oven just before serving.
For pancakes: Sift together dry ingredients. Combine egg, milk and vegetable oil; add to dry ingredients, stirring until moistened. Add water to thin batter. Add mashed banana. Bake on a hot griddle. To serve, place 3 pancakes on a serving plate, pat with butter, top with warmed coconut syrup and sprinkle with pecans.
Make sure that the batter is fairly thin. This will help immensely when trying to pour the batter into the pan and assure even cooking.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour. To purchase this product please click the link below in our Recommended Tools section.