RECIPE CREATED BY MY NEW ROOTS
After going vegan I wanted to learn how to cook without using animal by products so I came across some amazing blogs like My New Roots. This banana pancake recipe is truly amazing! I’ve made it countless times for myself and others and it never seems to disappoint. Whip
1/3 cup walnuts
2/3 cup gluten free rolled oats
1 tsp baking soda
pinch of pink Himalayan sea salt
1 very ripe banana
1 tsp. liquid vanilla extract or powder
1 tsp. olive or coconut oil (optional)
2/3 cup nut milk (almond, soy, oat or cashew milk works best)
2 tsp. maple syrup
1 banana, sliced
a handful of walnuts, chopped
extra-dark chocolate, grated (for a special treat!)
1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.
2. Add all wet ingredients to the food processor and blend to combine.
3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.
4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).
5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat – they are banana bread pancakes after all.