I remember eating a lot of pancakes as a kid. It's not that I was ever so picky that I wouldn't eat other things, but they were always something I asked for. They would get served to me as a stack, arranged from largest to smallest, reminiscent of one of my favourite childhood books, Frank and Ernest. My mum would make the simplest, yet most yummy pancakes, out of oats, eggs, milk, and baking soda. They were hearty, substantial, and great eaten cold with jam and nut butter. Over the years, I have become totally accustomed to these 'healthy' style pancakes and desire them no other way. Whenever I would try to eat pancakes out at restaurants, they would often be of the 'mix' variety - sickly sweet, fluffy white, and they'd leave me feeling sick yet empty. I think I'll stick with the oats please.
While my mum's version contained dairy and eggs, I knew that I wanted to base my pancakes on hers, but alter them to fit my style. With some simple tweaking I was able to come up with a vegan version almost as good as hers, and with a flavour reminiscent of freshly baked banana bread. They are gluten free (made with gluten free oats), vegan, sugar free, and contain no oil. And even better, this recipe can be eaten raw! That may sound a bit silly, but the ingredients that go into the batter would make a very tasty overnight oats/ raw porridge recipe. Simply puree the nuts, banana, and milk, combine them with the oats and top with fresh fruit, sweetener, and more milk, and you have a nice banana bread raw porridge.
Cozy Banana Bread Pancakes
Recipe: (makes 9 -11) Print it Here
1 Cup gluten-free oats
½ Cup hazelnuts or nuts of choice (toasted is nice, but not necessary)
1 tsp. baking powder
1 Tbsp. ground flax
1 Cup unsweetened almond milk
A Pinch of sea salt
Splash of vanilla or a pinch of cinnamon (optional)
In a food processor grind the oats into a finely ground flour. Once they are ground, set them aside and grind the hazelnuts into a flour. Add the oat flour back into the food processor along with the salt, banana, flax, milk, hazelnuts, and the optional flavour (cinnamon, vanilla, etc). Puree the mixture until fully incorporated.
Set a pan onto medium heat to warm up. Once the pan is warm, add a tsp.of coconut oil, or oil of choice, to coat the bottom. Spoon pancakes into pan (about 2 Tbsp. of batter per pancake) and cook until bubbles form on the top, flip and cook the other side until brown. Because these pancakes are made with oats, they will take a bit longer to cook then ones made with flour, so sit down, brew something warm, pull out a crossword, and relax. It is the weekend after all.