1-1/2 cups Jubilee Gluten-Free Baking Mix
2 eggs (or 2 tbsp of ground flax combined with 6 tbsp hot water-let sit for 5 minutes)
1 cup milk (plant based or dairy)
1 tsp vanilla extract
1 large or 2 small mashed ripe bananas
2 tbsp of shredded coconut (optional)
Preheat griddle or pan (we use cast iron to avoid the dangers of non-stick pans). In a large bowl add 1-1/2 cups of the Gluten-Free Baking Mix and coconut flakes if using. In a medium bowl combine the wet ingredients and beat together with a whisk. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Ladle onto a greased pan. Flip when ready. As the first side of the pancake is cooking, push in berries, chopped fruit, or chocolate chips into the batter if using. Serve immediately. Any leftover pancakes can be refrigerated or frozen. They heat up nicely in a toaster.