Two of my dearest friends came for a visit last weekend, it’s amazing what a few hours of intense laughter and intentional conversation can do for the soul. My job was to bring the nourishment, and one of my friends is totally gluten-free. I wanted to have the classic comfort breakfast of pancakes and bacon, so I googled gluten free pancakes and found this gem. We liked them so much I made them the second morning too, and now today is my third time this week! My favorite thing about this recipe is that you can have a plate full of pancakes without the usual food coma. You throw everything into the blender, what could be simpler? I found the recipe at mountainmamacooks.com, but I added a handful of pecans to the mix. To make the kids happy, you could probably serve with a few mini chocolate chips.
Gluten Free Banana Nut Pancakes
2 c gluten free oats
1 1/4 c vanilla almond milk
1 large banana
1/2 t cinnamon
1 heaping T local honey
1/4 t sea salt
1 t vanilla
1 1/2 t baking powder
1/2 c pecans
Place all ingredients except egg in blender and blend until smooth. Add the egg and pulse a few times until incorporated.
Using 1/4 c scoop, pour onto a hot griddle that has been coated with butter or coconut oil. Cook until brown and perfect.
Serve with maple syrup. Make about 10 5 inch pancakes.