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)!
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!
These pancakes are nutty, filling, chocolatey, bursting with flavor.
Prep Time: 10 – 15 minutes
Cook Time: 20 – 30 minutes
Total Time: 30 – 45 minutes
- 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.
- Prepare flax egg in a big bowl.
- In a food processor – pulse oats with almond meal. It should be relatively fine, with a little coarseness.
- In the bowl, mash in 2 bananas & the baking powder.
- Add salt, oil, peanut butter, vanilla, and almond milk – stir.
- Stir in almond & oat mixture. Mix until consistency is drippy, but full and smooth.
- Set aside 1 cup of the batter and mix in cacao and a splash of almond milk.
- Chop up walnuts & cut up banana in discs, halved.
- Set a griddle to medium-low and heat up a dash of oil.
- Using a ladle or large spoon, drop about 1/2 cup’s worth of batter on the heated griddle.
- Use the cacao batter and drip chocolate spots on your pancake – swirl around if you want, too!
- Add 5 slices of banana and sprinkle a small handful of walnuts to the pancake.
- Let cook for 5 minutes & flip.
- Let the other side cook for 5 minutes, too.
- My mixture makes about 8 small cakes – however, the quantity can vary based on pancake size.
- 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!