Now that I’m out of school for a couple months, I’m hoping to post a little more regularly. Thank you all for bearing with me! I’m certain you will be glad you did though as I have a ridiculously awesome recipe for you guys today.
Reducing my consumption of grains turned out to be not so bad- lots of salads, eating soups, stews and curries without crackers or rice (which, let’s face it, are merely vehicles for the flavourful sauce, not really necessary) and tons of smoothies and chia puddings for breakfast.
But after a few weeks of that, this little voice starts nagging at you. It starts as a whisper, “Hmmm pancakes would be really good right now.” Then it gets a little louder, “Fluffy, pillowy cakes of breakfast goodness are all I want to eat right now…smoothies suck.” Then finally it hits a raging crescendo, “Damn all these people who are eating stacks of perfection dripping in sweet syrup, GIVE ME PANCAKES!”
Ok, while that might sound a little dramatic, my cravings for pancakes had hit an all-time high. And while there are recipes galore on the internet for grain-free pancakes, it’s much harder to find one that is vegan and grain-free. Paleo pancakes are all the rage, but finding a recipe that would hold together without needing at least one egg per serving was almost impossible. And many “grain-free” vegan pancakes cheat a little and allow psuedograins like quinoa or buckwheat. Not super helpful for me! So I decided to forge ahead and make my own.
What I came up with is truly perfection on a plate. Just sweet enough and light tasting. Perfectly mops up puddles of syrup on your plate. Plus it’s single serving! This means that when cooking for one, you aren’t tempted by leftover pancakes (and for me this means eating at least 3 servings worth for one meal). I haven’t tried to double the recipe yet, but if anyone does try, be sure to let me know!
These use almond meal and ground flax to form the base, with banana and cacao nibs for delicious flavour. There’s just something about banana pancakes that tops all other flavours, don’t you think?
These take a little longer to cook in the pan than regular pancakes but patience here will definitely pay off. Follow my timing suggestions carefully, I have tested these so many times, I have it DOWN.
These are excellent drizzled in maple syrup, but I have a low sugar option for you at the end of the post as well as a little teaser for an upcoming recipe that is perfect on these pancakes, amongst other treats.
Jack Johnson would totally approve ;)
Grain-free, Vegan, Single Serving Banana Cacao Nib Pancakes (Gluten-free, Sugar-free, Paleo)
1/2 cup almond flour
2 tbsp ground flax
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp sea salt
1/2 a large banana, mashed
1/4 cup almond milk
1 tsp coconut oil, melted
1/2 tsp vanilla extract
dash almond extract
couple drops stevia
Optional low-sugar topping
1/2 tsp coconut oil
1/2 tsp almond butter
1/2 tsp coconut nectar
Preheat a large pan over medium heat. Grease it with coconut oil. Make sure it is nice and hot before you pour the batter on.
Mix together all dry ingredients in one bowl and the wet in another. Add the wet to dry and mix well. Mix in cacao nibs.
Use 1/4 cup to scoop out- you will get 3 good-sized pancakes this way. Cook 8 min on one side then 4 on the other. They are tricky to flip, but trust me at 8 min they are ready to be flipped!
Serve warm with maple syrup or toppings of choice!
If using the optional low-sugar sauce, melt the coconut oil in a small dish then stir in the almond butter and coconut nectar. When used hot, it forms a thin sauce that is delicious on your pancakes!
Want another topping idea?
Some quick vegan nutella with berries and maple syrup. Recipe coming soon!
I'm sharing these on Allergy Free Wednesday.
What are your favourite pancakes flavours? Toppings?
What is one breakfast you crave if you haven’t had it in a while? What’s your “treat” breakfast?