1 tablespoon butter
1 ripe banana
3/4 teaspoon vanilla
1 1/4 cups milk
3/4 cup Gluten-Free flour mixture (from Connie Sarros cookbook, preferably)
1 tablespoon sugar
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
Melt the butter. In a medium sized bowl, mash the banana with a fork. Whisk the eggs, vanilla, milk and melted butter into the banana until well mixed.
Sift the flour mixture, sugar, cinnamon, baking powder, and salt over the bowl with the egg mixture. Whisk the batter until smooth. Let mixture sit for 10 minutes. Fold in chocolate chips.
Preheat an Ebelskiver pan over medium heat, for approx. 1 minute. Add about 1/4 teaspoon of shortening to each pod of the pan. When melted, add approx. 1 tablespoon of batter to each pod. I use a small ice cream scoop (#50) and it comes out really clean. When the batter starts to bubble, flip with a fork. Continue to flip to avoid browning. Let cook about 3 minutes total. Remove to a plate and drain on paper towels. Dust with powdered sugar and serve immediately.
They will go quick! You should continue doubling the batch if you are cooking for more than 4 adults.
If you are using this recipe to make pancakes, use the batter to prepare over a skillet, as you normally would.
This recipe was adapted from Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults by Connie Sarros.