Banana Pancakes

I have been working on improving this recipe and have finally figured out how to get the pancakes to rise like regular pancakes with egg in them. I have modified the recipe below accordingly.

These banana pancakes are my second success at egg-free pancakes. I made them for us this past Saturday, and the pancakes were enjoyed by all. Sabrina has decided that she likes pancakes even better than muffins. What I like about these particular pancakes is that the banana flavor in the pancakes goes especially well with lots of pure maple syrup.

Banana Pancakes
makes 6 pancakes

Ingredients:

• 1 Tbsp. flax seed meal. I use Bob's Red Mill whole ground flax seed meal.
  
• 1/2 cup almond milk
• 1 whole overripe banana (1/2 cup banana when mashed)
• 1 Tbsp. canola oil
• 1 Tbsp. honey
  
• 1/2 tsp. vanilla extract. Use Trader Joe's alcohol-free vanilla extract or another vanilla extract that does not have corn syrup and is preferably alcohol-free, since the alcohol could be derived from corn. Recently I have been using Rodelle Vanilla Flavor alcohol free all natural extract, which I found at Stop and Shop.
• 1 cup Bob's Red Mill Gluten-free flour
• 1/2 tsp. baking soda
• 1/4 tsp. cream of tartar
  
• 1/8 tsp. sea salt

Instructions:

Microwave the milk until warm. Put the flax seed meal in the milk, stir, and let soak for a few minutes. Meanwhile, mash the banana on a plate and then put in a small bowl. Add to the bowl the canola oil, honey, and vanilla. Then pour in the milk and the flax seed meal. Whisk until completely combined. In a separate medium bowl sift together the flour, baking soda, cream of tartar, and sea salt. Pour the liquid ingredients into the bowl with the flour and whisk until combined and no traces of flour remain. Let the batter sit for ten minutes.

While the batter is resting, place a large non-stick pan over medium heat and let it heat up. When the pan is hot and the batter has rested for ten minutes, make a tester pancake using 1/4 cup of batter. Cook the pancake for 3 to 4 minutes on each side. Then cook the rest of the pancakes, using 1/4 cup of batter for each pancake.