I’ve been on a banana kick lately. Here is the latest feel good pancake recipe in my recipe box. Don’t be put off by the make your own oat flour portion, you just whirl it around in your food processor or blender for a second and voila’ you have flour.
- 3 small bananas (9.5 ounces), mashed
- 2 tablespoons coconut oil or butter, melted
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 teaspoon honey or maple syrup
- 2 eggs**
- 1 cup oat flour (1 cup oats processed in your food processor for about a minute-be sure these are GF oats. I suggest Bob’s Red Mill)
- 1/2 cup whole oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In a medium bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup.
- Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.
- In a smaller bowl, whisk together the oat flour, whole oats, baking soda, salt and spices.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!
- Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.
- Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
- When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately, topped with cut up bananas and shredded/toasted coconut, or keep warm in a 200 degree Fahrenheit oven until ready to serve.
**To make Vegan, substitute your fave egg replacer such as flax in for the eggs.
Adapted from Cookie + Kate
Posted in Breakfast, Brunch, Gluten Free, Vegan, Vegetarian
Tagged banana, Bob's Red Mill, Gluten Free, oat cakes, pancakes, vegan, vegetarian
I’ve been a vegetarian for quite some time now, and I have always had strong feelings about going vegan, as in, I’d really love to and then I start thinking…of cheese, eggs and Greek yogurt.
Confession: I am a dairy whore. The thought of not eating Habanero Mango Cheese from Horrocks ever again frankly makes me nearly faint. Like most things, jumping in to a vegan lifestyle with both feet is so scary, so I will make small changes where possible and hopefully will get there someday.
My friends Kolene (@suckahpunch) and Jon (@jon_dunn) however, have basically jumped in head first. I’m so proud of them. They began a Twitter group Vegan GR (@vegangr) and a website where they scope out vegan friendly restaurants and vendors around GR and basically run around doing good all day long. I’m serious. Case in point, Kolene’s birthday wish is raising money for Carol’s Ferals a non-profit feline organization which performs TNR (Trap-Neuter-Return) services in Western Michigan and Jon works for Best Friends Animal Society where he is the wizard behind their online presence. I know, right? You want to hate them, but you cannot help but love these people! I don’t even LIKE cats and I gave to Kolene’s birthday wish. They are compelling people for the case of a vegan lifestyle. Lots of give in those two. They inspire me to try, at least sometimes, to foster a vegan diet and so perhaps with their help, I will kick my dairy habit and become a vegan too.
I’ve posted vegan baked goods on this blog in the past (Mexican Hot Chocolate Snickerdoodles) from PPK’s Isa Chandra, but this recipe I took from this little cutie named Claire who runs this blog called Vegan Cooking. Check her out and while you are at it, bake a vegan dessert like this one I’m giving to Kolene for her birthday.
Vegan Banana Nut Bread
- 1 3/4 Cups All Purpose Flour
- 2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Demerera Sugar (I subbed brown sugar)
- 1/2 Cup Chopped Pecans or Walnuts
- Equivalent of 2 Eggs Using Egg Replacer (I used 1T Golden Ground Flax Seed Sprinkles which I picked up at TJ Maxx of all places for about $3, mixed with 3T tap water)
- 2-3 Ripe Bananas Mashed
- 1/2 Cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 tsp Fresh Ground Nutmeg
Preheat oven to 350°F.
Sift together dry ingredients. Stir in nuts, egg replacer, bananas, oil and vanilla. Mix well.
Pour into greased loaf pan and bake for 45-60 mins (until knife comes out clean). Cool for 5 mins before removing from pan. Cool on wire rack.
Posted in Baking, Bread, Breakfast, Brunch, Dessert, Make Ahead, Product Review, Recipes, Vegan
Tagged @jon_dunn, @suckahpunch, @VeganGr, baking, banana, banana bread, banana walnut bread recipe, Best Friends Animal Society, bread, Carol's Ferals, claire, create, dairy whore, delish, egg replacement, Flax Seed, flax sprinkles, fruit, greek yogurt, Habanero Mango Cheese, Horrocks, isa chandra moskowitz, Jon, Kolene, Non-Profits, quick bread, recipe, Stober Farms, sweet bread, Twitter, veg, vegan, Vegan GR, vegancooking.com, vegangr.com, vegetarian, walnuts, yum