(Recipe can be found on the site Wholehearted Eats here.)
Step by Step Instructions:
Gluten-Free Banana Nut Pancakes can be yours with the following ingredients: Salt, a Banana, your choice of either Gluten-Free Oat Flour or Gluten-Free oats (that you’ll grind into a powder), Unsweetened Almond Milk, 1/2 cup of your choice of nuts (I went with toasted pecans), Ground Flaxseed, Baking Powder, and any extra flavors you’d like such as Vanilla or Cinnamon.
Start off by getting out your food processor. If you are starting with oats (not flour), then put a cup of oats in the food processor and grind them into a flour. Remove the oat flour from the food processor. (If you’re starting with oat flour, you can skip that part.) Then add 1/2 cup of your nuts of choice to the food processor. I used toasted pecans.
Then grind up the pecans into a flour. Mine were a bit more of a paste, because the nuts were still slightly warm from being toasted. Note to future self. BUT the great news is that the pecans in a bit of a paste still resulted in delicious pancakes!
Then to the ground nuts, add the oat flour (1 cup), 1 banana, 1 teaspoon of baking soda, a cup of almond milk (unsweetened), a pinch of salt, a tablespoon of ground flax, and any seasonings you want. I added a drizzle of vanilla bean paste and a healthy dash of cinnamon.
Then combine the mixture until it forms a smooth batter in the food processor.
Grab a non-stick skillet, because it’s time to make the pancakes. Heat the skillet over medium heat.
Then add a little coconut oil (or whatever oil you want to cook the pancakes in). I used about 1/4-1/2 teaspoon of oil for each batch of pancakes.
Spoon about 2 tablespoons of batter to form each pancake. I ended up using 1/4 cup to make the pancakes and just used about 1/8 cup total of batter for each pancake.
Now this is where patience comes in. These pancakes take some time to cook, since they don’t use traditional flour. So keep an eye on them and wait for bubbles to form on the top. If you look really, really closely you’ll see some bubbles.
And flip! Cook for another 2-4 minutes until the other side is nicely brown too.
Stack up the pancakes or stagger them around your plate…whatever your heart desires!
Add your topping of choice. I went with a few banana slices and some chopped pecans for texture. Drizzle some maple syrup over the top and devour. These were so great, plus they heated up really well the next day. I loved how tiny they were, which meant I could eat more and feel guilt-free. Now you have your gluten-free pancakes fix, so enjoy!!
1 cup gluten-free oats (or gluten-free oat flour)
1/2 cup pecans or nuts of choice like hazelnuts (toasted is nice, but not necessary)
1 tsp. baking powder
1 Tbsp. ground flax
1 cup unsweetened almond milk
A pinch of sea salt
Splash of vanilla or a pinch of cinnamon (optional)
1. Grab your food processor and let’s get started. Begin by grinding your oats (if you went with oats instead of oat flour) into a fine flour. Then remove the oat flour from the food processor.
2. Add your nuts of choice to the food processor. I went with toasted pecans. Then grind them up into a flour-like consistency.
3. Add the oat flour to the pecan flour. In addition add the baking powder, banana, ground flax, almond milk, and a pinch of salt. If you want to add vanilla, cinnamon, or something else, do it now too. A little extra flavor definitely helps.
4. Combine the mixture in the food processor until it’s a batter consistency and is completely combined.
5. Heat a skillet over medium heat. Once it’s hot add a little coconut oil to it. Then you can spoon in about 2 tablespoons of batter into the pan. I cooked 3 pancakes at a time. It will take a bit to cook these, so just keep an eye on the pan. You’re looking for bubbles to form over the top of the pancake. Then flip and you should have a nice crust. Cook the other side for 2-4 minutes and then serve. I loved these topped with some banana slices, chopped pecans, and maple syrup!