If I were to dream up my ideal Saturday or Sunday morning it would almost always involve Thomas surprising me in bed with a stack of Banana Pancakes covered in syrup. I’ve always been a sweets over savory girl. So I wanted to share our recipe for our favorite Banana Pancakes, in case you have the same fantasies of being surprised with pancakes in the morning (or just want to make them for yourself, like I do in most cases). When I first attempted being gluten-free and dairy free a few years back there were a few things I substituted that I came to appreciate more and still stick with even though I’m much more relaxed on my dietary restrictions (for health purposes). Almond Milk and Gluten-Free Pancakes being just two examples.

In the past, we’ve made our own custom blends using gluten free flours like rice, buckwheat, almond and a handful of other varieties. We still haven’t been able to settle on a formulation that we absolutely love. So this past time we made pancakes we settled on pre-made gluten free pancake flour mix. To customize it we added a dash of cinnamon, a touch of vanilla extract, almond milk instead of regular milk and Meyer Lemon Flavored Olive Oil to add a surprise hint of lemon.

Making the pancakes is the same as making any pancakes, just remember that as soon as you pour the batter, gently place in 2-3 slices of banana. To get the optimal sized pancakes we like to use a 1/3 cup measuring cup. We recently bought this griddle/grill combination and we use it almost everyday. It’s perfect for making pancakes. If you are cooking pancakes for a bigger crowd this griddle would be our first choice.

For toppings, my go-to’s are more sliced bananas, blueberries and of course 100% pure Maple Syrup. We served that pancakes at brunch with a frittata made from this recipe.