I’ve been holding out on you guys.
I’ve been sitting on this recipe for….well, since before I started this blog. These pancakes have been in my breakfast (and lunch and dinner) rotation for so long that I don’t recall when I started making them. I’ve passed this recipe to several family members and/or personal friends, always with glowing reviews. These pancakes are gluten free, refined sugar free, vegan, and mixed entirely in a food processor (minimal mess is always an added bonus to a whole foods recipe). They are fluffy and hearty, as they are made with rolled oats. You can easily modify the recipe to put your own special twist on it (it holds mixed in fruits or nuts beautifully) and the leftovers freeze nicely and can be saved for a quick breakfast to go on one of those hit-my-snooze-button-too-many-times mornings.
This recipe makes a relatively small batch (about 6 small pancakes), so I recommend doubling or tripling it if you are feeding a small crowd or want leftovers for later nibbling.
So now my dears, I bring you my absolute favorite, so simple it hurts, delicious, and nutritious pancake recipe.
1 cup rolled oats, uncooked
2 ripe bananas, mashed *
1/4 cup unsweetened almond milk
2 teaspoons vanilla extract
1/2 teaspoon baking powder
1 tablespoon maple syrup or honey
1/2 teaspoon ground cinnamon
1/3 cup chopped nuts of choice (optional)
coconut oil for cooking
*if you prefer to not have a banana-ey flavor, substitute with 2 flax eggs or 2 pastured organic eggs (for a non vegan option)
Pour rolled oats into a large food processor. Pulse several time until oats are ground down into a flour-like consistency. Add remaining ingredients to food processor. Blend until smooth and all ingredients are evenly incorporated. Heat a pan over medium heat and melt a small pad of coconut oil. Once the oil is hot, pour about 1/3 cup of pancake batter into it and cook until the edges of pancake appears dry. Flip and cook 3-4 more minutes.
Serve warm, topped with fresh berries, applesauce, peanut butter and/or maple syrup.