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
Warning: I’m not a *real* chef, AND I got a C+ in organic chemistry, B+ in inorganic chemistry. Proceed with caution.
Excess zucchini means science experiment time! I have lots of vegan friends and recently a handful of gluten free friends, so I decided to see if I could please both of them with a summertime staple: zucchini bread.
First, the research for a gluten free bread recipe was pretty easy, but…wait Xanthan Gum? What is that? I had an idea of what that did in gluten free baking but no idea where it came from or where even to get such a thing, certainly I wasn’t going out for it. Thanks to Wikipedia I again know way more about an ingredient than I care to, thus, had to find a replacement which WAS NOT a chemical. It dawned on me that flax basically can be used as a sub for anything….so why not as a sub for xanthan gum. Turns out, lots of people think xanthan gum is icky like I do, and use flax as a sub, teaspoon for teaspoon. Now…in my vegan banana bread recipe, I also subbed flax and water for eggs, decided to try that in this one too. Science experiment complete. I crossed my fingers hoping it would taste okay and had SUPER results!
This bread came to work with me to our staff meeting and noshers said it was super moist, and slightly spicy. I particularly appreciated the crispy exterior and the chewy interior. Bonus is that it didn’t need a spread of any kind, it stands on its own two feet.
This recipe makes one loaf.
- 1 cup walnuts, chopped
- 1 ½ cups freshly shredded zucchini
- ½ cup vegetable oil
- 1 cup sugar
- 2 eggs (or to Veganize it: 1T flax seed ground with 3 T hot water)
- 2 teaspoons vanilla (check this, some have gluten in them-gross)
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1/2 teaspoon fresh ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 ½ cups GF Flour (I used Bob’s Red Mill chickpea and fava bean)
- 1 teaspoon flax sprinkles for each cup of flour
- up to 13 teaspoons hot water (I know this sounds random, but it depends on the type of gluten free flour you use how much water you will need)
Shred the zucchini, allow it to rest on paper towel to reduce moisture and chop the walnuts in a food processor or by smashing them in a plastic bag and set them aside.
Use a mixer to beat the flax/water mixture and add the sugar, oil and vanilla. Add the baking soda, cinnamon, salt and baking powder. Slowly pour in the flour and flax sprinkles (dry) until well mixed. Now if you have made bread before, you will know that the end consistency is not thick like cookie dough, but rather, thicker than cake batter, so to get from cookie dough to almost cake batter, slowly add hot water 1 teaspoon at a time until you have a workable quick bread viscosity. For me, that took 13 teaspoons.
Last, by hand, mix in the zucchini and walnuts. Pour in greased & floured loaf pan and bake at 350F degrees for 55-75 minutes. Let cool.
Posted in Baking, Bread, Breakfast, Brunch, Dessert, Gluten Free, Make Ahead, Michigan, Product Review, Seasonal Ingredients, Vegan, Vegetarian
Tagged Bob's Red Mill, Chickpea and Fava Bean Flour, experimental, flax, Gluten Free, gluten free vegan zucchini bread, ground flax, vegan, vegan baking, vegetable oil, vegetarian, walnuts, Xanthan Gum, zucchini, zucchini bread