Gluten Free Banana Pancakes


Prep Time

20 minutes

Cooking Time

5 minutes

Yields

2 people

Ingredients

Dry ingredients:

1/3 cup walnuts

2/3 cup rolled oats (certified gluten-free oats if you have a sensitivity)

1 tsp. baking soda

pinch sea salt

Wet ingredients:

1 very ripe banana

1 tsp. vanilla extract

1 tsp. olive oil

2/3 cup nut milk

2 tsp. raw coconut nectar

For garnish:

raw coconut nectar, 1 banana, sliced

a handful of walnuts, chopped

a handful of blueberries

extra-dark chocolate, grated (for a special treat!)

Directions

  1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.
  2. Add all wet ingredients to the food processor and blend to combine.
  3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.
  4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).
  5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat – they are banana bread pancakes after all.

Notes

I really liked these pancakes, and I am not ashamed to admit I ate the whole plate you see in the photo (what? – they’re little!) I will mention however, that these are not your diner-style fluffy white pillow pancakes. They are rich, nutty, and quite moist due to the banana holding everything together. The middle is not going to be a sponge, but almost like a just under-done cookie. Once the syrup goes on, who cares anyway?

Credit

Gluten-free Banana Bread Pancakes by Sarah Britton ~ My New Roots