Sometimes pancakes are just in order. Often the healthiest thing we can do for ourselves is give ourselves a break. Sleep in, relax, and maybe indulge...just a little. And what better way to indulge than with some banana pancakes! Inspired by one of my happy day song choices, I decided to share a few healthier banana pancake recipes. With gluten free and vegan options, everyone gets a chance to indulge. Whip some up and use your finest china - pancakes surely constitute a special occasion! Eat them with out guilt, with intention and with some syrup!
"maybe we can sleep in, I'll make you banana pancakes, pretend like it's the weekend now" - Jack Johnson
Buckwheat Banana Pancakes
1 cup buckwheat flour
1/2 cup whole wheat flour
1 tbs. granulated sugar (substitute maple syrup or agave nectar for a healthier option)
2 tsp. baking powder
1 tsp. baking soda
pinch unrefined sea salt
2 large free range eggs
1 cup organic nonfat milk or soymilk
1/2 cup organic plain nonfat yogurt
2 Tbs. vegetable oil
1 firm banana, diced
3 tbs. organic shredded coconut
1. Put buckwheat flour, whole wheat flour, sugar, baking powder, baking soda and salt in a bowl, and set aside.
2. Beat eggs until foamy in a second bowl. Stir in milk, yogurt and vegetable oil. Stir milk mixture into flour mixture just until free of lumps. Carefully fold banana and coconut into batter.
3. Heat a nonstick skillet, and spray it with nonstick cooking spray. Ladle 1/3 cup to 1/2 cup of batter onto hot surface, and turn when bubbles appear on surface and bottoms turn golden, after about 2 to 3 minutes. Cook second side for 2 to 3 minutes, or until bottoms turn golden. Remove from heat, repeat with remaining batter and serve pancakes hot.
Gluten Free Banana Nut Pancakes
2 1/3 c. organic brown rice flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 1/2 c. organic soy milk (or organic cow’s milk)
3 Tbsp. vegetable oil
2 eggs, beaten (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1/2 tsp. vanilla
1/2 c. walnuts, roughly chopped
1 ripe banana, mashed
Instructions: Combine the dry ingredients in a large mixing bowl and give it a few whisks. Crack the eggs into a separate bowl and whisk them until they are well beaten. Add the soy milk, oil, and vanilla to the eggs and whisk again.
Pour the wet ingredients into the dry ingredients and stir with a spoon until the ingredients are combined. There will still be a few lumps in the batter, and that’s okay. Now add the nuts and mashed bananas and stir those in. Put the batter aside while you heat up the griddle.
Lightly spray a non-stick skillet with cooking spray and heat on medium.
Using a 1/4 c. measuring cup, dip the batter out of the bowl and pour onto your skillet. Let the pancakes cook and do not touch them until you see bubbles popping in the middle of the pancake, then flip them over. They will only cook for a minute or two on the second side, and you can use your spatula to peek and see if they are as brown as you want them.
Easy Vegan Banana Pancakes
2 slightly soft organic bananas
1 1/2 cups whole wheat or buckwheat flour
1 teaspoon baking powder
1 3/4 cups organic soymilk
1/2 cup brown sugar (substitute maple syrup or agave nectar for a healthier option)
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons vegetable oil
1. Combine all ingredients in a blender and blend till smooth.
2. Pour onto oiled skillet at medium heat, until bubbles form and pop.
3. Brown both sides and serve.
(You may have to thin batter with water to get it to spread easily.)
1/2 cup organic all natural pomegranate juice
1/2 cup pure maple syrup
2 tablespoons cup organic all natural pomegranate juice
2 teaspoons cornstarch
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.