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Bananapancakes

Name: Bananapancakes
Cuisine: USA
Ingredients: 2 cups (240 g) gluten-free oat flour; 1 1/2 cups (240 g) gluten-free all-purpose flour (i used my diy blend); 1/2 cup (56 g) almond flour (or sub more gluten-free blend)*; 1 1/2 tbsp (17 g) baking powder; 1 tsp sea salt; 1 1/2 tsp ground cinnamon; 1/4 ground ginger; 1/4 tsp ground nutmeg; 2 ripe bananas (the riper the better); 3 tbsp (45 ml) melted coconut oil* + more for cooking; 1 1/2 tbsp (22 ml) vanilla extract; 2 1/2 tbsp (40 ml) maple syrup; 2 1/4 cups (540 ml) non-dairy milk; 3/4 cups (87 g) chopped raw walnuts; 1/4 cups (39 g) gluten-free rolled oats; for serving; vegan butter or nut butter; granola; large flake or desiccated coconut; sliced bananas; maple syrup

Easy but impressiveEasy DessertsKid-friendlyHealthy breakfastQuick & healthyPancake DayThanksgivingDairy-freeUSAPancakesFruits

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No_Meat_May

162 recipes

Ingredients

2 cups (240 g) gluten-free oat flour
1 1/2 cups (240 g) gluten-free all-purpose flour (i used my diy blend)
1/2 cup (56 g) almond flour (or sub more gluten-free blend)*
1 1/2 tbsp (17 g) baking powder
1 tsp sea salt
1 1/2 tsp ground cinnamon
1/4 ground ginger
1/4 tsp ground nutmeg
2 ripe bananas (the riper the better)
3 tbsp (45 ml) melted coconut oil* + more for cooking
1 1/2 tbsp (22 ml) vanilla extract
2 1/2 tbsp (40 ml) maple syrup
2 1/4 cups (540 ml) non-dairy milk
3/4 cups (87 g) chopped raw walnuts
1/4 cups (39 g) gluten-free rolled oats
for serving
vegan butter or nut butter
granola
large flake or desiccated coconut
sliced bananas
maple syrup

Preparation

To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional)
Whisk to combine and set aside
To a separate mixing bowl, add bananas and mash
Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and whisk to combine
If the coconut oil hardens or clumps, it's not a big deal
You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed
Add the wet ingredients to the dry ingredients and gently fold everything together
Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined
It should be thick but pourable/scoopable
Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat
Carefully rub skillet with coconut oil or vegan butter
Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet
Cook until surface of pancakes have some bubbles and the edges appear dry (~2 minutes)
Carefully flip pancakes and cook until browned on the underside (~2 minutes more)
Transfer cooked pancakes to a baking sheet or plate and keep warm in a 200-degree f (94 c) oven
Continue cooking until all batter is used up - about 14-16 pancakes
These pancakes are delicious on their own, but they're amplified with vegan butter or peanut butter, sliced bananas, granola, flaked coconut, and maple syrup