If you’re wondering why I haven’t posted a smoothie recipe here lately, I’ve been kind of thinking of it in a cruelty-free version of “teach a man to fish.” We all know how smoothies work, right? Liquid (probably non-dairy milk), something creamy (banana? Sweet potato? You decide), something sweet, something healthy, maybe protein… whatever. At this point, I think posting my favourite combinations of Things to Blend Together and Pour Into a Jar and calling it an original recipe is kind of self-congratulating. You guys can figure out smoothies for yourself. I’ll tackle the important stuff.
Okay, so I acknowledge that I’ve posted a few different pancake recipes before. But one of the greatest things about being me (besides my long arms, which can reach for many, many things) is that I never make the same pancake recipe twice.
I like all different kinds of pancakes: fluffy with “butter””milk” and blueberries, delicious chocolaty chips, grainy with flavourful whole grains, fruity… hell yeah!
These pancakes are naturally gluten-free and actually don’t have any added sweetener (the optional compote, however, does have some coconut sugar) for anyone who is watching their sugar intake. And the best part is how easy everything was to prepare — pancakes are normally a bit of a production in my apartment, but without worrying about making buttermilk or flax eggs, we got this together in only a few minutes. Whoop!
These pancakes use young green banana flour. This flour, which is apparently paleo-friendly (who knew? Of course for anyone wondering, no, I am nothing even close to paleo) and used to only be available online, but I actually found some at my local Bulk Barn (note: I came dangerously close to writing an overly promotional, not-even-sponsored post about all the vegan things I buy at Bulk Barn, then a cast iron frying pan hit me on the head and I realized I should only do that if I’m getting cash money for it).
Anyway, these pancakes are not the super-sweet variety (unlike the ones I had at our Collingwood B&B at Christmas — vegan pancakes that also happened to be gluten-free yet somehow light and fluffy like a pillowy dream). I mean, I like sweet pancakes, but I’m also losing a bit of my sweet tooth as I get older. You can always add some maple syrup or coconut sugar into these bad boys if you’re not avoiding sugar altogether (note, loyal readers: I am not avoiding sugar or gluten in any form, I’m just too grouchy for sugary pancakes and enjoy getting creative with wheatless dishes). I personally think the subtly sweet tartness of the compote is enough to make your pancakes feel luxurious, but it also wouldn’t be totally offensive to slather some yummy peanut butter (or sunbutter) on ’em. Or just do like my partner and drown them in maple syrup. It’s your life, friends!
Prep time: <10 minutes
Cook time: 10 minutes
Yield: Eight small pancakes
Allergen info: Nut-free option, gluten-free, soy-free, refined sugar free
Kitchen tools required: Large food processor, two frying pans
- 3/4 cup rolled oats or raw buckwheat groats, pulsed into a flour
- 3/4 cup young green banana flour
- One ripe banana
- 1 1/4 cup unsweetened almond milk or other non-dairy milk (more or less depending on how thick you like your pancakes)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- 1/3 cup blueberries
- 1/3 cup rasperries
- Juice from 1/2 lemon
- 2 tsp coconut sugar
- Place your oats or groats (hah! Oats or groats!) in a food processor and process until it becomes a fine flour.
- Add the banana flour, banana, milk, vanilla, cinnamon and salt and continue to process until the mixture becomes smooth. If you don’t have a large enough food processor to handle this, you can obviously mash it in a bowl, but this was so easy and way less messy.
- Warm a small amount of heat-friendly oil (we used avocado oil) on medium-high heat. Do not drop your pancakes until your pan is hot and even or you will end up with a blotchy pancake mess!
- Pour your pancakes in about 1/4 cup of batter at a time, flipping after a few minutes until golden brown on each side. We don’t have the hugest frying pan, so we moved completed pancakes into the oven at 200 degrees.
- For the compote, combine your berries and lemon juice in a small frying pan over medium heat. As the pan warms, start to stir and agitate the berries. As the juices start to release, mash slightly and sprinkle in your coconut sugar. Once the mixture is to a consistency of your liking, transfer to a bowl (or, save on dishes, live on the edge, and pour it directly on your pancakes)!
Enjoy these pancakes for a nice and mildly sweet start to your Saturday. This weekend I’ll be off to Ottawa with my mom to hang out with some family — let me know how you like these little wonderful things!