I really wanted pancakes this morning, but just so happened to run out of eggs yesterday and used the last splash of milk in my morning coffee. So instead of making your typical banana pancakes, I opted for something a little different -- banana pancakes sans dairy and eggs.
I tend to not love vegan sweets, as I usually find that they lack the moisture and richness needed to create a well-rounded, balanced dish. But these banana pancakes turned out truly amazing. They were incredibly moist and fluffy, and with a dollop of butter and drizzle of maple syrup, they were super satisfying.
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 3 medium-sized pancakes
1 cup gluten-free rolled oats
1/3 cup gluten-free all purpose flour
2 teaspoons baking powder
1 pinch sea salt
2 small frozen (or fresh) bananas
1 cup unsweetened almond milk (or other milk of choice)
1 teaspoon vanilla extract
2 tablespoons coconut oil, for cooking
Handful of roasted pecans
1. Put all ingredients except pecans, butter and syrup into a blender; blend until smooth.
2. Heat 1 tablespoon of coconut oil on medium-low heat in a cast iron pan (any other pan will work, too).
3. Pour a large ladle's worth of the pancake mixture into the pan. Cook for 2-3 minutes, until bubbles begin to form on the surface of the pancake and the edges begin to golden. Flip and cook on other side for 1-2 minutes. Repeat for remainder of pancake mixture.
4. While the pancakes are cooking, toast the pecans in a large skillet over medium-low heat. Stir frequently, until fragrant.
5. Serve pancakes immediately with butter, pecans and warm maple syrup.