Banana chocolate chip pancakes

 Here is my recipe for gluten free and corn free pancakes. I avoid both gluten and corn to keep myself in remission from Crohn's.

I also need to avoid all gluten and corn derivatives, such as corn syrup. I only use pure maple syrup. Most commercial brands of pancake syrup use corn syrup, so be careful to check the label.

Ingredients:

* 2 eggs
* 1 ripe banana
* 1/4 cup milk (or milk substitute)
* 1 tsp vanilla extract
* 1/3 cup oat flour
* 1/3 cup rice flour
* 1/3 cup almond flour
* 1 Tablespoon ground flaxseed
  * 1/2 tsp baking soda
  * 1/2 tsp cinnamon
  * 1/4 tsp salt
  * chocolate chips to taste
* 2 to 3 tablespoon butter or margarine


Directions:

1. Add all ingredients, except chocolate chips to bender
2. blend until smooth
3. pour into bowl
4. fold in chocolate chips
5. melt butter in pan over medium heat
6. pour batter into pan in pancake sizes
7. allow pancake to cook until golden brown on each side
8. remove from pan and serve with maple syrup

Makes 8 to 10 small pancakes




Suggestions:

* Always be sure to use pure maple syrup. Commercial brands use corn syrup
* A great egg substitute to try is ground flaxseed:
  1 egg = 1 table spoon flaxseed and 3 tablespoon water
  mix and let sit for 5 minutes to thicken
* You can experiment with different flours, such as garbanzo or quinoa flours
* you can also try blueberries instead of the chocolate chips