Pancake Experiment

Last night, I brought in the new year by running a 5k. I got to bed at 2am after a trimet ride back to my car across town and dropping my friend and running cohort back at home. This morning, I was in desperate need of pancakes.

We called our local gluten free food cart GF Chef, but they were closed for the holiday. We had only half a cup of gluten free bisquick, no eggs, and SoDelicious Coconut milk that was well past its expiration date. Despite having the will to get myself to GF Chef, I did not have the will to get myself to the store. Thus, an experiment was born.

We, luckily, had bananas, which are a known baking substitute for eggs typically used if you want to lower the fat and/or cholesterol content of your baked goods. "Fine," I thought. "Banana pancakes it is." 

What I did:

Half a banana well mashed with a fork, half a cup of bisquick, half a cup of expired coconut milk (expired on the 12th of December but smelled fine... I don't know if that's the test for coconut milk or not), and 1 tablespoon of canola oil later and I had a pancake mix.

Two large pancakes went into the hot, butter-filled (probably a tablespoon) pan and cooked until golden on both sides (you need to look for the dough around the edges of your pancakes to look dry in order to time the first flip correctly). I add more butter after the flip because I like both sides to get equally buttery and crispy.

These are outstanding!! Outstanding, I say!

Hopefully they'll work out with non-expired milk in the future, but I plan to make my pancakes like this forever more. They are that good.

Note: if you don't like the taste of banana, you won't like these.