Not long ago, I came to the conclusion that pancakes are just a bready, inferior downgrade for a thick, custardy slice of french toast. After wanting more make-ahead healthy breakfasts, these particular pancakes converted me back.
I do, however, still have some prerequisites when it comes to how I like my flapjacks. I need my cakes to be tall and fluffy. I feel less than eager to devour wimpy, thin little glorified leavened crepes as a counterfeit breakfast.
There are dozens of healthy pancake recipes out there, but few of them have great height and fluffiness to them, and some rely too much on eggs, making them rubbery. I have been working for months to perfect a recipe that comes out just right every time.
Banana Oat Pancakes– makes about 8 large pancakes
2 just-ripe bananas (note: don’t use under-ripe bananas or the flavor won’t come through!)
1 ¾ c almond milk
1 Tbsp vanilla
Place all dry ingredients in a food processor or VitaMix. Secure the lid and turn the processor on, running the blade until the oats have been ground as finely as they can get, about 2 minutes.
Add all wet ingredients and purée mixture until completely smooth. Leave the mix to sit and thicken about 10 minutes. Meanwhile, preheat a pan or griddle for cooking.
Pour batter into a small pitcher or a large glass measuring cup. This will make pouring easier. A small ladle also works well for scooping uniform increments of batter onto the griddle or pan. Start by making one small tester pancake to test the heat of your griddle, and to ensure your baking powder is fresh and active.
These are unbearably delicious if you serve them with sliced fresh bananas that are then lightly drizzled with melted butter and real maple syrup. Fatality warning: you risk dying and going to heaven if you include a Mango Sorbet Mimosa on the side!
Food Stylist assistant for this entry: Morgan St. ClairAdd to Favourites