"The Best Pancakes I have ever had"...said one person who tasted them
The below recipe is for Banana pancakes. They are gluten, dairy and refined sugar free. Don't let that stop you from trying them, you and those who you make them for will never know. Once you have tried them they'll be the only pancakes you make. If you have a friend that's allergic to bananas don't offer these to Her, She'll die, sorry Kelly (I didn't kill Kelly, she just can't east these pancakes, strawberry pancakes coming soon!)
- 1 cup of buckwheat flour (it's got wheat in the name but trust me, its gluten free. Buckwheat is a grass)
- 2 teaspoons of baking soda (if you want big fluffy pancakes you could use baking powder but from what I understand it's not too good for you)
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla
- 2 organic bananas (preferably ripe and a little spotty, that means they have more natural sugars in them, they are sweater, and are easier to digest)
- 1 handful of almonds (the almonds and dates are to make almond milk in a high speed blender, if you don't have one just buy almond milk, watch the sugar content, maybe best to get unsweetened and add your own)
- 6 medjoule dates (preferably not pitted when you buy them, they hold more moisture this way, more of a whole food)
- 2 cups of good clean water (or coconut water if you feel like getting fancy)
- Extra Virgin coconut oil (any will work, its just to stop them sticking to the pan)
Ingredients - toppings
This is really up to you and your tastes. Below is what I use.
- 1 tablespoon Organic crunchy peanut butter
- Half and organic banana sliced
- 1 teaspoon or so of the following organic ground flax seed, chia seed, coconut flakes, hemp seeds
- Organic Raw Agave Syrup to taste (this stuff is like your maple syrup with just a little bit more nutrition in it, tastes great)
How To Make Them
- In a small mixing bowl add the 1 cup of buckwheat flour, 2 teaspoons of baking soda, 1 teaspoon of cinnamon and mix with a spoon
- In a second larger mixing bowl you are going to combine the bananas and the vanilla. You want the banana like a paste. I usually knick the top of the banana with a knife and then gently squeeze the banana all over. essentially smooshing it in the skin still. When it's all soft and it moves like no banana should it's ready to come out of the peel into the bowl. Do this with both bananas and then add the vanilla. Use a whisk to whisk the two together.
- Now add to your high speed blender the water (coconut water), dates (pitt before adding), and almonds. Blend it until it looks just like milk. (if you have a Blentec blender I use the "Whole Juice" setting)
- Once you have your almond milk ( from the blender or the store) add it to your banana bowl and whisk it till it's an even consistency.
- Slowly add the dry mix (buckwheat flour, baking soda, cinnamon) a few tablespoons at a time into the banana bowl and whisk it in to the mixture until it disappears, if you wanna say "abracadabra!" that's up to you. Once it's all added the hard part, if you can call it that is over.
- Heat your pan to a little under half it's highest temperature setting. You don't want it too hot as these pancakes, if you stuck to the recipe are going to be a little thicker and if you have the pan too hot the outside will burn before the middle cooks.
- Pre Heat the oven to 200 degrees F and stick a plate that can go in the oven, in there.
- Place a little coconut oil in the pan and watch it melt. Once it's melted and you move the pan in all sorts of directions to make sure it's covered your ready to cook pancakes.
- Unless you've never made pancakes before this step should be fairly obvious. Pour or spoon the mixture into the pan in whatever size pancakes you want. I usually make them about half the size of the pan and then give the pan a little shake to spread the mixture evenly so it cooks evenly. Now we wait.
- When the pancakes starts to have bubbles appear in the centre it's time to give it a flip. As these pancakes are fairly thick and dense sometimes you have to flip them before the bubbles appear. You kinda just have to keep an eye on them and check under the edges. It's a little bit of trial an error here. don't worry though, you'll get it.
- Once the first pancake is cooked perfectly :) place it on the plate in the oven to stay warm while you repeat the process.
- once you have two perfect pancakes :) stack one on top of the other and now it's time to add the fun stuff. I usually spread the peanut butter on top of the whole pancake (not pictured) slice half a banana and place it around the pancake and in the centre then just sprinkle on the other toppings. I finish it off by drizzling it with agave syrup.
- Now you sit down with no distractions (TV, Phone etc) other than maybe some polite conversation with your partner or friends and enjoy the best pancakes you ever had :)
- If you like them share this recipe with your friends and stay tuned for the next one. Thanks for giving it a try.