BRUNCH, GLUTEN FREE

Banana Bread Pancakes for your Honey, or Agave? GF

In preparation for the big V day I’m making stacks on stacks of these fluffy banana bread pancakes. Valentine’s day has always come and went. Usually I scoff at the idea because I’m an independent woman and don’t need no man to send me flowers or buy me a stuffed teddy bear that I can’t fit through my door. But this year I do have a valentine. And although I still am the cheeky independent woman from years earlier there is somebody I love and I feel no shame.

http://thecuttingedgeveg.com/2018/02/08/banana-bread-pancakes-gluten-free/

That being said, I don’t see a point in Valentine’s day. I understand the whole marketing holiday ploy, but I don’t think love should be celebrated one day of the year. There are so many things I love. Thai food, almond butter, life, education, distressed denim, women’s literature, and veganism. But I celebrate these things every day. There is no possibility that I could celebrate all these things in one day. Let alone find a dang card that covers all those subjects.


That still being said, I do feel like something should be done on the fabulous February 14. That something is a fat stack of fluffy pancakes. Pancakes are my first favorite food. They are the one food that I wish I could never get full of. I could eat these babes for breakfast, lunch and dinner, and for my midmorning, midday, and midnight snack.

And! It’s almost pancake day and I’m all about killing two birds with one stone

http://thecuttingedgeveg.com/2018/02/08/banana-bread-pancakes-gluten-free/What’s so Great About these Banana Bread Pancakes?

So, the real question is what isn’t great about these pancakes. You can load the batter up with really anything. Nut butters, superfood powders, protein powders, natural sweeteners. They’re all divine. But mine are the banana bread type. I’ve done the dirty work and whipped together two of breakfasts greatest legends.

Have your banana bread and pancakes too with these beauties. The batter is a base of chickpea flour (though I am sure you could sub oat flour? Results will vary) that I loaded with mashed banana and walnuts. The chickpea flour is what makes these a breakfast. Because let’s not lie, when you break pancakes down they start looking like more of a dessert than your morning fuel. ¼ c of this magic flour has 6 g of protein. I use a cup in this recipe so if you endeavor to eat all 8 rounds then you’re sitting pretty at a good 24g of protein. So next time your family moans about your veganism not having enough protein show them this recipe!

http://thecuttingedgeveg.com/2018/02/08/banana-bread-pancakes-gluten-free/

One thing to note about chickpea flour is that you most definitely, without a doubt, shouldn’t smell it. Which I probably shouldn’t say because that will detract y’all from making this amazing recipe. But once you cook the chickpea flour through, the smell disappears into protein packed fluff with delicious banana flavor. Natural sweetness comes from bananas but if you’re especially bitter this Hallmark holiday then go on and add some maple syrup and coconut sugar into the batter if need be. I rounded out these with some baking spices to warm your cockles like cinnamon, nutmeg, and cardamom.

My go to toppings for my banana bread pancakes is a dollop of Greek yogurt, almond butter or cashew (I don’t discriminate), fresh fruit, and of course some warmed maple syrup. What are your pancake go-to toppings?

http://thecuttingedgeveg.com/2018/02/08/banana-bread-pancakes-gluten-free/

Banana Bread Pancakes
 
Prep time
Cook time
Total time
 
Sweet and spiced cakes with a wonderful banana flavor. Packed with protein and the perfect taxi for copious amounts of maple syrup transportation into your mouth. Make these for your loved one this V day or sit and eat them alone because you deserve it!
Author:
Recipe type: Brunch
Cuisine: Vegan GF SF
Serves: 8¼ c size cakes
Ingredients
  • 1 c chickpea flour*
  • 1 t baking powder
  • ¼ t salt
  • 1 t cinnamon
  • ½ t nutmeg
  • ¼ t cardamom
  • 1 T apple cider vinegar
  • 2 T sweetener (coconut sugar, maple syrup)
  • 1 c almond milk
  • 1 t vanilla extract
  • ¼-1/2 c mashed banana**
  • ¼ c chopped walnuts
Instructions
  1. Combine the flour, baking powder, salt, cinnamon, nutmeg, and cardamom.
  2. In a separate bowl combine the milk, vanilla, sugar, vinegar, mashed banana and whisk together.
  3. Pour the wet into the dry and whisk. Lumps are good here. Take some advice from Fergie and appreciate those lovely lumps.
  4. Preheat a skillet over medium heat or 350 F. You may want to grease it if your pan is exceptionally sticky.
  5. On the warm griddle drop ¼ c fulls of batter onto the pan and drop some walnuts over top. Cook until bubbled and browned around the edges. Flip and cook roughly 2½ minutes more.
  6. Cool on a wire rack and devour. Refrigerate for up to 5 days, or freeze for months
Notes
*I assume you could also use oat flour or almond flour if you don't like the sometimes bitter chickpea flour aftertaste
**Add more bananary flavor if you'd like

 

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