For Double Dip Monday today, I thought I’d post a recipe for an instant meal, more or less. I frequently have some kind of frozen vegetable that I use for baking, such as zucchini or pumpkin, or a fruit such as frozen banana, hiding in the depths of my freezer and no plan for dinner. I throw this together for the three of us, and it works most of the time.
1 cup of pumpkin puree/ grated zucchini/ mashed banana/ apple or pear sauce/ etc.
1-2 tablespoons of sugar, depending on how sweet you want your pancakes
2 tablespoons of oil
2 eggs
Beat all of this together until well incorporated, then add 1 cup of gf flour with 1 teaspoon baking powder, 1 tablespoon dried milk, and 1/2 teaspoon salt. You may also add in other flavors such as vanilla or spices. If the mixture is thick, thin with a bit of milk. If the mixture is thin, add in a bit more flour. Depending on how runny my veg/fruit add-in, I generally use somewhere between one cup and 1 1/2 cups of flour.
Make pancakes as normal on a well-greased griddle. Serve with jam, honey, peanut butter, syrup, etc. depending on what flavor you have going.
Hi Kara,
great recipe. I’m moving few bananas in my freezer here and there for some time…(I planned to make a banana bread but I didn’t get to this point..) This seems like quicker way of using them.. Thanks!
Hi Tereza,
I know, I’m the same way. I usually find them at the very back of my freezer and need to use them up quickly. This is much faster than finding the time for banana bread…