Walnut & Oat Pancakes

I love the weekend. I pretend that I don’t have a day job. I feel like have all the time in the world to do what I love – nothing – I mean, cooking. I actually love creating new recipes – especially spectacular ones that can be made when you have a little extra time (like during the weekend)!

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With the help of a friend, I created these terrific pancakes on this glorious Saturday morning.

They are packed with amazing ingredients and they are gluten free, vegan, and sugar free – what a deal!

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These pancakes are nutty, filling, chocolatey, bursting with flavor.

Serves: 4
Prep Time: 10 – 15 minutes
Cook Time: 20 – 30 minutes
Total Time: 30 – 45 minutes

Ingredients:

  • 2 flax eggs
  • 1 cup rolled oats
  • 3/4 cup almond meal
  • 3 bananas
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp peanut butter
  • 2 tbsp olive oil
  • 1 1/2 cup almond milk
  • pinch of salt
  • 2 tsp cacao powder
  • 1 cup chopped walnuts

You will need a food processor or blender.

Directions:

  1. Prepare flax egg in a big bowl.
  2. In a food processor – pulse oats with almond meal. It should be relatively fine, with a little coarseness.
  3. In the bowl, mash in 2 bananas & the baking powder.
  4. Add salt, oil, peanut butter, vanilla, and almond milk – stir.
  5. Stir in almond & oat mixture. Mix until consistency is drippy, but full and smooth.
  6. Set aside 1 cup of the batter and mix in cacao and a splash of almond milk.
  7. Chop up walnuts & cut up banana in discs, halved.
  8. Set a griddle to medium-low and heat up a dash of oil.
  9. Using a ladle or large spoon, drop about 1/2 cup’s worth of batter on the heated griddle.
  10. Use the cacao batter and drip chocolate spots on your pancake – swirl around if you want, too!
  11. Add 5 slices of banana and sprinkle a small handful of walnuts to the pancake.
  12. Let cook for 5 minutes & flip.
  13. Let the other side cook for 5 minutes, too.
  14. My mixture makes about 8 small cakes – however, the quantity can vary based on pancake size.
  15. Stack up a few (or all of ’em), top it off with some hemp hearts, chia, blueberries, syrup of choice, and enjoy!

You probably noticed in the picture that I also feature a berry-saucey-lookin’ thing. I created that in a little pot on medium-low heat. It was 1 tsp of coconut oil & abut 2 cups of blueberries. I let this slow cook while frying up the pancakes – relatively 30 minutes.

I adapted and modified a tried-and-true GF pancake recipe from Minimalist Baker to fit my taste and it is amazing!

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