Breakfast for me is usually tea, one of my home-made breads topped with nut butter, honey and cinnamon or apple butter and, a piece of fruit. If I’m going to have a particularly active morning I’ll cook up some steel-cut oatmeal made with a date and chopped up apples, healthy but fast and simple. If we make breakfast say on a weekend it is usually man-friendly: eggs, potatoes and bacon/sausage but, my man is away this weekend, so, I decided I would make something out of two things I love and he hates: Bananas and Pancakes.
This is my perfected, healthy, gluten-free, banana pancake recipe. If you’re not into banana’s you can change-up for apple sauce or even pumpkin puree! Oat flour can be made simply by fine grinding rolled oats, same goes for almond flour.
Large non-stick fry pan
Butter/oil for pan
1/2 cup Buckwheat Flour
1/4 cup Rice Flour
1/4 cup Oat or Almond Flour
1 tablespoon Organic Cane Sugar
2 teaspoons Baking powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1 teaspoon Cinnamon
3-4 tablespoons Unsweetened/Unsulfered Shredded Coconut
1 large ripe Banana, mashed (or sub apple sauce or pumpkin puree equivalent to 1/2 cup)
3/4 cup Almond Milk (or Rice, Soy, Hemp ect)
1 large Egg
1 teaspoon Vanilla
3 tablespoons Melted Coconut Oil
Optional: Chopped Nuts
Makes approximately 6 medium-sized pancakes.
Combine Dry. Mix Wet. Blend all together and let stand for 5 minutes. Cook on medium-high heat.
Serve with warm dark maple syrup or nut butters. Delish!