Ana Banana Pancakes

It’s been awhile since I’ve enjoyed a delicious fluffy pancake. Ever since I became sensitive to gluten, I stopped baking because I felt like I couldn’t. Everything I tried to make with other flour alternatives always felt dense and chalky. Lately, I’ve been playing around with various gluten-free and paleo-friendly meals. 

A few weeks ago, buckwheat banana pancakes were on our menu at my work. Buckwheat flour is a gluten-free option (despite of wheat being in it’s name) but I don’t like the taste of it very much. At least I haven’t grown to love it yet. And I feel like it makes my tongue a little tingly, much like coconut flour does. So I had to make my own kind of banana pancakes. l grew up with my mom having a banana hanger that was never empty. I didn’t eat much bananas then but now I do! And it is so fitting because my name is Ana! Hence the name of this pancake is Ana Banana Pancakes because it really is made with myself in mind! Haha.

This particular banana pancake took me three times to perfect. I guess third time’s the charm after all! I’m glad my sister enjoys pancakes because she was my food critic for the first two runs. My first recipe was gluten-free and paleo-friendly. My second recipe was gluten-free and vegan because I ran out of eggs but still wanted to eat pancakes so I made a recipe up. For the third try, I invited my parents over for brunch and merged the first two recipes. Together, it made a fluffy pancake that I’m happy to call by my name. My sister said it was the best one so far! And the best part was, my mom does not like cinnamon or coconut oil and she didn’t even notice that this pancake had it in it! As for my dad, he saw it and thought he wouldn’t get full from the “small” portion but he soon realized halfway through the pancake that he already felt full! That’s the beauty of nutrient densed foods, it fills you up without eating so much! Oh how I love nutrition! This may not look as healthy but it’s definitely a good treat and a great alternative to all the other processed things or pancake pre-mixes you can buy at the store. Below is Brunch a la Bella with my parents. 🙂
 
Ana Banana Pancakes
Yields 10 pancakes
Write a review
Print
Ingredients
  1. 2 ripe bananas
  2. 2 eggs
  3. 1 tsp baking powder
  4. 1 tsp cinnamon
  5. 1 tsp vanilla
  6. 1/2 tsp sea salt
  7. 1/2 cup almond flour
  8. 1 cup brown rice flour
  9. 1/2 cup hemp milk
  10. 2 Tbsp coconut oil, for frying
Instructions
  1. In a mixing bowl, mash the bananas with a fork or a potato masher. Whisk in the eggs, baking powder, cinnamon, vanilla and sea salt. Add the almond flour, brown rice flour and hemp milk. Whisk until everything is well incorporated. (Keep it a little lumpy. It doesn't need to be smooth.)
  2. Heat a medium frying pan or a griddle to medium high heat. Add two teaspoons coconut oil. Once the oil has melted, turn the heat down to medium. Scoop out each pancake with a 1/4 cup measure. Cook pancake for 1-2 minutes per side or until edges start to bubble and the other side is golden brown.
  3. Garnish with banana slices and maple syrup. Serve with bacon or your favourite sausage. Enjoy!
The Bella Life http://thebellalife.ca/
Bella’s Notes

  • Almond meal and almond flour tend to be used on recipes interchangeably. However there is a difference: almond meal is a coarser grind made from whole almonds with skin while almond flour is a finer grind made from blanched almonds with no skin.
  • For a vegan-friendly recipe: remove the eggs and use 1 cup hemp milk instead of 1/2 cup and decrease the brown rice flour by 1/2 cup instead of 1 cup. It tastes essentially the same, the only difference is the cooking, the vegan recipe sticks a little bit in the pan so you may want to use a little more coconut oil. 
  • For a paleo-friendly recipe: substitute coconut flour for brown rice flour.
  • Each large frying pan usually fits 3 pancakes
  • I usually use 2 teaspoons of coconut oil per 3 pancakes. Use more or less depending on your preference.
  • The pancake will usually tell you when it’s ready to be flipped. It starts to bubble around the edges.
  • For eggs, most recipes require the large size. It is important to buy organic, free range eggs as they are the ones that are free to be themselves and run around so they are healthier, happier chickens that produce healthier eggs.
  • As for baking powder, make sure you buy aluminum-free baking powder since aluminum can be detrimental to our health as it builds up in our bodies.
  • I leave you with the banana pancake song! I love Jack Johnson! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *