Ho-lee-cow. I made these once before and I made them again over the weekend. AH-MAZING. Seriously.
If you read one of my last breakfast posts when I made omelets, I mentioned that nothing says “breakfast” to me, like some delicious pancakes. Well, we’re trying to eat better and make better choices with food but thankfully that doesn’t mean I have to give up my old-time favorite!
I got the original recipe from Danielle Walker from her website “Against All Grain.” These are pretty easy and the payoff is SOOOO good. The best part is that they are grain and gluten free. They are NOT “NUT FREE” if you or your kids have a nut allergy but there is a way to sub the ingredients to accommodate that. (I’ll include that at the end.) For now… let’s get down to it!
- 3 large eggs, at room temperature
- ¼ cup non-dairy milk (I use almond but you can also use coconut)
- 1 teaspoon vanilla
- 1 teaspoon honey
- 2 tablespoons coconut flour
- ⅓ cup blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 overly ripe banana
- ¼ cup chocolate chips
- Butter or coconut oil for the pan
MY ADDITIONS (to top the pancakes with)
- Handful of pecans (chopped)
- Handful of walnuts (chopped)
- Organic Strawberries
- Organic Raspberries
- More Chocolate Chips, naturally 😉
- One more banana
In all, I used 3 bananas for this meal. Two in the batter and another cut to sprinkle on top when serving. That may seem excessive, but it’s what I was feeling that morning. Maybe that was the pregnancy cravings talking. 🙂
Mix together the wet ingredients.
Here’s a side note, I didn’t have any raw honey at home so I subbed for Organic Agave syrup.
Also, I ended up using 2 mashed bananas because I just felt like it. So I added another small splash of Almond Milk to thin out the mixture.
Mix together the dry ingredients in a separate bowl.
If your “smashed” banana consistency looks something like this (baby food) you’ve done it right.
Then pour the dry ingredients into the wet mixture and wisk together.
As a semi last minute decision, I wanted some pecans in pancakes. SO, I threw those in the batter. I chopped up some walnuts to sprinkle on top when serving.
Heat your cast iron pan or griddle.
(Remember the importance of your cast iron pan. I wrote a little blurb about it in one of my last posts on Omelets)
As another option, I busted out the Grade B Maple Syrup and Kerrygold Butter as topping options. (Yes, I need to re-stock on my Maple Syrup.)
Honestly, these have so much flavor and the juice from the fruit makes syrup basically unnecessary… but if you’re trying to unnecessarily spike your glucose levels, this is sure to do it. (Side note: If you are NOT eating Kerrygold Butter, you are doing yourself a disservice. It’s imported from Ireland and made from the milk of Grass-Fed cows. Once you try it, you will NEVER look at regular butter the same… and shouldn’t.)
To add some protein to the meal, we went with some Sunny-side up eggs… (But for the pregnant lady, I cooked my egg a little more thoroughly) 🙂
Here’s a look at the final product of JUST the pancakes…
(Please pardon the lighting. I’m taking these with my iPhone which has THE WORST camera, in my opinion. In person, they look even better!)
And here’s the ENTIRE meal. MMMmmm!! Makes me want to make them again and SOON! 🙂
If you make them, PLEASE let me know what you thought! 🙂
By the way… these made about 16 pancakes if you were wanting to know ‘quantity’ on the other side of the batter.
For the NUT-FREE Option: (as mentioned above)
This comes directly from Danielle Walker’s website, Against All Grain.
“I have recently had success substituting finely ground and sifted sunflower seed ‘flour’ for the almond flour in this recipe making them nut-free! Everything in the recipe stays as is except I add a little extra honey to compensate for the sweetness that came from the almonds. Take raw (meaning not roasted or salted or oiled or anything) sunflower seed kernels and grind them until you’ve reached a fine flour. Then push it through a mesh sieve or a sifter to remove any coarse pieces and measure the ⅓ cup from there. I store it in the fridge and use it 1:1 for almond flour. Beware though, the chemical reaction with baking soda and the chlorophyll in the seeds will turn baked goods green. Read more about it and how to counteract it here. It takes about 15 min to react and our pancakes are devoured by then so I don’t alter the recipe at all. Guess it’s turning green in my stomach!”
Check out her page here: http://www.againstallgrain.com/2012/04/05/grain-free-pancakes/