I once read “I can no more understand the totality of God than the pancake I ate for breakfast understands the complexity of me” (Donald Miller, Blue Like Jazz)

That quote evokes many (more important) thoughts, but, I’ll admit that one of them is…”geeze, I wish I had pancakes for breakfast!”

While Eggs Benedict and French Toast are my first breakfast loves, this recipe put pancakes in the running. All my boys LOVE pancakes though, and so I make them much more frequently. Traditional pancakes aren’t exactly what you’d call health food, though. But, when I came across this recipe, we all raved. I did especially, because these pancakes are refined sugar free, dairy free and gluten free – but you’d never know it! And, the oats, banana and walnuts are filling and nourishing elements. I’d certainly say that, with all the toppings, they are quite the eye candy as well!

Over time, I have simplified the recipe and have come up with my own version that my family enjoys. I hope you enjoy them too! The best part is knowing that you’re enjoying wholesome and healthy ingredients!

BANANA WALNUT PANCAKES

3 cups gluten-free all-purpose flour
1 1/2 Tbsp baking powder
1 tsp salt
2 tsp cinnamon
2 ripe bananas
3 Tbsp melted coconut oil + more for cooking
1 1/2 Tbsp vanilla extract
2 1/2 Tbsp maple syrup (grade A)
2 1/2 cups almond or rice milk
3/4 cups chopped raw walnuts (feel free to omit if you aren’t a fan of the crunch in the batter)
1/4 cups gluten-free rolled oats

FOR SERVING

Sliced and quartered banana chunks

Chopped banana chips

Chopped walnuts

Good pure grade A maple syrup

In a large bowl, combine flour, baking powder, salt and cinnamon. Whisk to combine and set aside. In a separate bowl, mash bananas. Then add the vanilla extract, maple syrup, milk and melted coconut oil. Whisk to combine. If the coconut oil hardens or clumps, it’s not a big deal. You can microwave (for 45 seconds – 1 minute) to remelt – otherwise proceed. Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently mix together until the batter is well combined. You may find that you need to add a bit more milk in order to get the right pancake consistency, but start there. It should be thick but pourable/scoopable. Heat a large nonstick pan or griddle over medium heat. Carefully rub 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 and the edges appear dry (approx. 2 minutes). Carefully flip pancakes and cook until browned on the underside (2 minutes more). Continue cooking until all batter is used up. We have found that these pancakes do not reheat as well as regular pancakes, so stack ’em high and scarf ’em down!

Recipe adapted from: Minimalist Baker

Food Photography by: Rebecca O’Hara Photography