In our household, weekends call for a special type of breakfast.
A different, more laid back, restful approach to the morning.
No need for the hussle and bussle a typical morning brings.
It’s the kind of morning you can hang out in the kitchen, experiment with nut flours, nearly expired buttermilk, dark chocolate, powdered sugar and feel quite accomplished emerging from the process.
Ready to start the weekend.
These are those kind of pancakes.
Not written up gluten-free, but sometimes nice things like that just happen.
Like using up the super ripe, could-they-possibly-be-more-ripe, bananas. Waste not, want not.
I almost didn’t use an egg, well actually I didn’t for the first batch… they didn’t hold together too well, as in not flip-able, so I added an egg, but I imagine a flax egg will substitute well.
If you’re looking to knock it all out and go gluten-free and vegan with these bad boys, try almond milk instead of buttermilk, should fit with the nut theme (I can’t vouch for the texture though.)
What’s not really optional is the powdered sugar. For looks and all.
Finished to perfection with shavings from a leftover dark chocolate bar that somehow made it through the week and a dusting of powdered sugar (that makes such a rare appearance I don’t feel bad about it, all at) these pancakes were a delight.
Crunchy and hearty, yet tangy and pancake like from the buttermilk, I’d say pretty darn good for my first gluten-free pancake. The recipe seems like a good foundation, I’d really like to play around with it and make a gluten-full (whole wheat) version with some sour cream in it, but that’s for another weekend.
Even though the effort was minimal, I’m not trying to spend my entire day in kitchen.
It’s beautiful outside!
Have a wonderful weekend!
Do something fun! Or just make these pancakes, it will make any day special.
How do you weekend?
banana nut pancakes with dark chocolate
Prep Time: 10 minutes
Cook Time: 5 minutes
Keywords: oats walnuts banana almonds buttermilk
Ingredients (10-12 pancakes)
- 1/2 c. almonds, pulsed to breadcrumb or cereal like texture
- 1/4 c. walnuts, pulsed to breadcrumb or cereal like texture
- 1/4 c. oats, pulsed to flour like texture
- pinch salt
- 1 tsp baking soda
- 1 1/2 super ripe bananas
- 1/2 tsp vanilla
- 1 Tbsp maple syrup
- 3/4 c. buttermilk
- 2 tsp coconut oil, melted and cooled
- 1 egg, mixed
- 1 Tbsp butter
- dark chocolate shavings
- powdered sugar
- banana slices
In a food processor, pulse the nuts, separately, until desired texture, I had them a tad on the bigger side, cereal like, which allowed for more crunch, but you could just grind them until breadcrumb like, be careful not to make nut butter, remember to pulse!
Combine all the dry ingredients in a medium bowl, stir with your hands.
In the same food processor, no need to clean it out, blend the banana until smooth. Then add the remaining wet ingredients, except for the egg, blend until combined.
Pour wet ingredients into dry ingredients and mix together until just combined. Crack the egg in a separate bowl, mix until the yoke and white are combined, then add to the pancake batter.
Thoroughly incorporate the egg, be careful not to overmix, set aside (it’s best to let sit for at least 10 minutes, I just cleaned the dishes I used and called it ready.)
Heat butter in a sprayed (nonstick-like) pan, over medium heat, add batter to the pan, cook for about 3 minutes then flip and cook another 2, be careful with the heat, burnt nuts are no good.
Top pancakes with a tad more butter, dark chocolate, powdered sugar and a few banana slices.