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… don’t behave like regular pancakes. That being said, they are a wonderful change from their doughy counter parts. I used Sarah’s recipe but changed a few things, namely, more banana, the addition of almond butter and the substitution of agave instead of maple syrup. I served them with more fresh banana, toasted nuts, seeds and coconut flakes and a peanut butter/ maple glaze. Instead of flour you use oat and nut meal, and i think this is where the beauty lies- such an interesting, wholesome texture, combining with that gentle banana flavour.

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So yes, they aren’t the easiest things to cook. Its less of flipping more scrapping and flopping over. Quite messy, but worth it. I got 15 little pancakes from this recipe, you could easily half the recipe (but i really wasn’t into attempting anymore conversions after my last post) or keep half in the fridge to use at another time (they’ll keep for a few days).

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Gluten- free, vegan, flour- free. (I used a coffee mug to measure my ingredients as i don’t own imperial cups)

  • 1/3 cup of mixed Nuts (mostly cashews)
  • 2/3 cup of Gluten- free Oats
  • 1/2 teaspoon of Baking powder and bicarb
  • scant pinch of Salt
  • 2 ripe Bananas
  • 1 teaspoon of Vanilla Extract
  • 1 teaspoon of Coconut Oil
  • 2/3 cup of Almond Milk
  • 1/2 cup of Almond Butter
  • 1 tablespoon of Agave Nectar
  1. Blend the nuts until they resemble breadcrumbs, transfer to a bowl
  2. Do the same with the oats
  3. Stir in the baking powder, soda and salt
  4. Blend the bananas and all the other wet ingredients until smooth
  5. Stir into the dry ingredients, leave to rest for 30 minutes
  6. To cook, turn your oven to 180c, heat some coconut oil in a frying pan on a high heat, reduce the heat to low and spoon one tablespoon of batter for each pancake- you can cook 3 at a time
  7. Cook for 4 minutes then attempt to flip over, cook the other side for the same time, repeat until all the batter is gone, keep your cooked pancakes warm in the oven until you’ve finished the last.

To make the glaze, heat 2 tablespoons of Peanut butter in a small pan with 3 tablespoons of Maple syrup. Stir until quite runny.

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