Last weekend I went on a fun trip to visit a couple of friends. I traveled with one of my lifelong friends, and we had such a blast. Over the weekend though, I found myself really empathizing with her, because she was recently diagnosed with having a gluten and wheat allergy. It gave me a whole new perspective on cooking, eating out, and just eating period. So I decided I wanted to see what I could make that would be something she could eat, and these Banana Nut Bread Pancakes that are gluten-free were the perfect start.
Let me set the scene: A decision needed to be made…where would we have Sunday brunch? Now I am a huge fan of nearly every breakfast food (sorry biscuits and gravy, I’m not there yet), so I’m easy to please at brunch. But finding a good restaurant that would cater to my friend’s allergy needs was top priority. We landed on a pancake place (The Original Pancake House), because they had several gluten-free options. After I placed my order, I found myself wishing I’d gone for gluten-free pancakes myself after hearing just a tiny bit over the past few weeks about how truly bad and addictive gluten is for us.
So this week, I made gluten-free pancakes just to see if I could, and I have to say they were damn good! The base of the pancake batter included gluten-free oat flour (took a bit of time to find it, honestly), pecans, a banana, almond milk, and then I spiced it up with some cinnamon and vanilla bean paste. You just combine everything in a food processor and in no time you have batter that smells DELICIOUS!
I used coconut oil when cooking the pancakes, and it made the whole kitchen smell amazing. Now here’s the only thing to be aware of…it takes time to cook these pancakes. They aren’t large – mine were maybe between 1/8 and 1/4 cup. But they take a while to brown and be ready to flip, so patience is a virtue. Just keep an eye on the tops and wait for bubbles to start to form. They won’t be uber fluffy pancakes and they are a bit more dense than what I was used to…but I am SO not complaining.
The end result was surprisingly tasty pancakes that disappeared very quickly. I enjoyed topping mine with a little bit of sliced banana and some chopped pecans. Finally a healthy bit of maple syrup and the dish was complete.
I can’t wait for you to try this recipe! I can totally see myself making these again very soon, too. They really do taste like a banana bread pancake, and you know that can’t be a bad thing! Click here for the recipe and step by step directions!
A look back:
One year ago: Woohoo it’s Easter, Which Means Chocolate Peanut Butter Eggs Season!
Two years ago: Roasting Red Peppers…Easy and Delicious!
Three years ago: Scones Galore!