Hummingbird Pancakes

Winter is my least favorite thing.

I live in Michigan. I love Christmas. I LOVE Valentine's Day. But winter? You can have it. 

Once Valentine's Day (my favorite holiday) is over, I start anticipating spring with a severity and angst akin to high school senioritis. Every time it snows past February 14, I throw a tantrum that could rival any my four your old can dish out. 

These Hummingbird pancakes are a manifestation of my eagerness for spring, as well as a throwback to my southern upbringing. Basically an emotional win/win. 

If you've never had Hummingbird Cake, it's traditionally a southern cake made with pineapple, banana and coconut. These three flavors are heaven together. They are sweet, and fruity, and light, and will make you feel like birds are chirping in your head and the warm, spring sunshine is streaming down on your face. 

Also, sorghum flour has quickly become one of my favorite gluten-free flours. It blends so nicely with oat and buckwheat flours without adding any additional gumminess or bitter flavor. I highly recommend this blend! If you are not gluten- free, feel free to make these with whole wheat, or unbleached all purpose flour.

They are perfect for a bleak February morning that needs a little brightening up.

Hummingbird pancakes

1 C. Oat flour
1/2 C. Sorghum flour
1/2 C. Tapioca starch
1/3 C. Rolled oats
1T. Ground flax seed

1/2 t. Cinnamon
1/4 t. Nutmeg
1/4 t. Ginger

2 t. Baking powder

1/4 C. Shredded coconut
1 C. Non-dairy milk of choice

1 t. Apple cider vinegar

1 20 oz. Can of crushed pineapple, juice and pineapple separated

1t. Vanilla extract
1/4 C. Banana, mashed

Heat a non-stick griddle or cast iron pan over medium heat. 

In a small bowl, stir together non-dairy milk and apple cider vinegar, set aside for 5 minutes. 

In a medium mixing bowl, combine dry ingredients and mix well. In a large bowl, pour in the pineapple juice, (this should be about 1 C.), milk and vinegar mixture, vanilla, banana and 1/4 C. of the crushed pineapple. Mix well, then fold in your dry ingredients. Mix until incorporated.

Drop by 1/4 Cupfuls one your skillet and flip when they start to bubble a bit. Once all the pancakes are cooked, use the remainder of the pineapple to garnish, with a little more coconut, if desired. Drizzle with maple syrup and enjoy!

Recipe makes about 10 small-medium pancakes.