Every now and then, I like to treat myself to fluffy delicious pancakes. While most pancake recipes are not vegan friendly I have found the perfect combination of ingredients that will make your taste buds happy without dairy, eggs or gluten. If you try this recipe out be sure to take a photo tag me on instagram/facebook @NaturalGraceDaily
PANCAKES ( Makes 8-10)
2 cups gluten-free oat flour
2 cups gluten-free all-purpose flour
1 1/2 Tbsp baking powder
1 tsp sea salt
1 1/2 tsp ground cinnamon
1/4 ground ginger
1/4 tsp ground nutmeg
2 medium size ripe bananas
3 Tbsp melted coconut oil
1 1/2 Tbsp vanilla extract
2 1/2 Tbsp maple syrup
2 1/4 cups non-dairy milk (I used almond milk)
3/4 cups chopped nuts of your choice (I used pecans)
1/4 cups gluten-free rolled oats
In a large bowl, add oat flour, gluten-free flour, baking powder, salt, cinnamon, ginger, and nutmeg. Mix together and set aside.
In separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and mix.
Add the wet ingredients to the dry ingredients and mix everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.
Heat a large nonstick skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.
Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles. Carefully flip pancakes and cook until browned on the underside (about 2-3 minutes on each side).
Transfer cooked pancakes to a baking sheet or plate. Continue cooking until all batter is used up - about 8-10 pancakes.
Feel free to get creative with the toppings! I like to add sliced bananas, nuts and maple syrup. Store left over pancakes in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days, but you can freeze them if you need them to last longer.