Pancakes of Perfection

Hello and welcome to my blog!

I have decided that I shall begin my blogging just how I would begin the perfect day- with pancakes, of course!

These pancakes are very easy, much healthier than your tradition Aunt Jemima’s, and they taste absolutely fantastic. Topped with real Canadian maple syrup, walnuts, berries and cinnamon is my most favourite way to enjoy these babies. If I am feeling real fancy, I like to spread some natural peanut butter and bask in delight. (Let’s be real- peanut butter belongs on everything.)

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This recipe was adapted from the “Whole Wheat Banana Pancakes” recipe from the Thug Kitchen Cookbook. To make them my own, I de-glutenized them, upped the health factor by using clean and natural ingredients, and added some more flava-flav because I believe cinnamon and vanilla are key pancake ingredients.  My favourite part about these pancakes is that I can stuff myself with them, without feeling icky-sicky afterwards.   Plant-based food just knows how to beat the system.

As this is my first recipe, I would absolutely love to hear your feedback. If you decide to make these pancakes (for any meal of the day,) PLEASE share your thoughts and let me know how you like (love) them!

ENJOY!

Recipe: Pancakes of Perfection

Time: 30 Mins
Difficulty: Easy
Yields 8-12 pancakes (depending on the size)

Ingredients

  • 1-2 tbsp coconut oil (for cooking)
  • 2.5 cups All-Purpose, GF flour* (I use Bob’s Red Mill)
  • 2 tbsp coconut sugar
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt (I like to use pink, Himalayan sea salt when possible)
  • 2 cups non-sweetened, original almond milk (or any other non-dairy milk)
  • 1 small banana, mashed

*If the GF flour blend you’re using doesn’t have Xantham Gum, I highly suggest adding a teaspoon of it to enhance the texture of your pancakes. I tested this and it makes a huge difference with GF baking! 

Directions

  1. Whisk together the dry ingredients until blended. (Flour, sugar, cinnamon, vanilla, salt)
  2. Add the mashed banana and almond milk. Whisk until blended, but do not over whisk or you will sacrifice the fluffiness of your pancakes!
  3. Heat a large pan or skillet over medium heat. Once heated, add coconut oil.
  4. Pour 1/4-1/2 cup of pancake batter over the pan. After aprx. 1 minute, when the pancake has begun to bubble, flip. Remove pancake after an additional minute, once golden brown.
  5. Continue pouring batter and flipping pancakes until the batter is gone.
  6. Serve warm with maple syrup, fresh fruit and extra cinnamon. Enjoy!

 

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