Gluten & Dairy Free Banana and Pecan Pancakes.

February 13, 2018

Gluten & Dairy Free Banana and Pecan Pancakes.

We can’t let a Shrove Tuesday go by without providing you with a delicious, healthy pancake option that is Gluten and Dairy free so perfect for those with intolerances but also taste AMAZING. No one misses out around here! 

The oat flour may be an issue for coeliacs so please consult your specialist before using this. You can substitute with almond flour however they won’t be quite as fluffy as with the oat flour.

These are so delicious, healthy and guilt free and you can get them on the table within 30 minutes. YUM!

PANCAKES

  • 2 cups gluten-free oat flour. If you have a thermomix you can make them yourself by grinding up whole oats.
  • 1 1/2 cups buckwheat flour
  • 1/2 cup almond flour (not almond meal)
  • 1 1/2 baking powder (gluten free option)
  • 1 tsp sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 2 ripe bananas (the riper the better, just like banana bread!)
  • 3 Tbsp melted coconut oil* + more for cooking
  • 1 1/2 Tbsp vanilla extract
  • 2 1/2 Tbsp maple syrup
  • 2 1/4 cups unsweetened almond milk or coconut milk
  • 3/4 cups chopped raw pecan
  • 1/4 cups gluten-free rolled oats

INSTRUCTIONS

  1. To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk to combine and set aside.
  2. To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and almond milk and whisk to combine.
  3. Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped pecans and oats and gently fold/mix until the batter is well combined. It should be thick but scoopable.
  4. Heat a large non stick frying pan over medium heat. Melt with coconut oil to stop them sticking.
  5. Once hot, spoon enough mixture into the fry pan to suit the size pancakes you like best. Some people like piklet size, others bigger ones that stack up into a pancake mountain! Cook until surface of pancakes have some bubbles and the edges appear dry. Carefully flip pancakes and cook until browned on the underside. This should take around 4 minutes in total.
  6. You can keep these beauties warm in the oven or they will keep in the fridge for up to 4 days….if they last that long!! They never have in our house! Decorate with the serving suggestions below – delicious!!!

FOR SERVING optional as they are still tasty on their own!