Banana Pat-a-cake Bliss
by Amanda • September 24, 2012 • Gluten-Free, Plant-based (Vegan), Sweet • 17 Comments
Why pat-a-cakes? Because I love playing pat-a-cake with my daughter and I LOVE these pancakes! Not kidding, best “baked” good I’ve eaten in the last 4 months of veganism. A perfect start to a cool fall morning.
Bonus points: they are alkaline, gluten free, refined sugar free, vegan and just plain awesome.
Banana Pat-a-cake Bliss
1 1/2 cups oat flour
1/2 cup brown rice flour
1 cup rolled oats
1 tsp baking powder
1/2 teaspoon baking soda
1 tsp ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/4 c coconut oil, plus more for greasing skillet
2 Tbl ground flax plus 6 Tbl. water, stir together and let sit for a few minutes
2 c unsweetened almond milk plus 2 tsp. lemon juice
2 Tbl maple syrup
2 over ripe bananas, mashed
Mix dry ingredients together. If you don’t have oat flour, just throw some oats in the food processor and make your own.
If your coconut oil is in a solidified form, cut it into the dry mix. If it’s liquified because your house is nice and warm, mix it into the wet ingredients.
Mix liquid ingredients together and combine with the dry. Add in banana. I like to keep some banana chunks for happy flavor bursts, so if you’re like me, don’t mix the batter too well, just until combined.
Heat skillet to medium. Melt 1/8 tsp coconut oil in skillet (I did this before each round, the bananas like to stick.) Scoop 1/4 c batter per pancake (any bigger and they got moody about flipping.) Cook until golden on each side.
Top with your favorites! We love applesauce, apple butter, yogurt, or frozen mixed berries cooked down with a little cinnamon and sweetener.
Amended from a recipe found on this site.
As the beneficiary of these pancakes, I must say that they are AMAZING! My new favorite recipe!
So glad you loved them! (and are willing to try my experiments…)
Stunning & fabulisiciouslly looking oat & banana vegan pancakes! Yummy Yummm!
Food that makes me smile!
That makes two of us! Glad to pay the
forward.
Haven’t had luck w/ gluten-free – cannot wait to try these. They look delicious.
I hope they work for you too! Note- the leavening agents are for altitude so you may have to readjust when you leave the state.
This altitude is kicking my cooking/baking arse
!
Funny, that altitude thing. Amanda is an altitude pro if you ever have questions (that’s where I learned!)
Way to go girl. My oat pancake experiments have always ended up soggy in the middle. Time to try yours!
Yay, thanks! I couldn’t wipe the grin off my face all day. Let me know how it goes and any changes (improvements) you make!
Will do. Glad you’re grinning! I think the whole world brightens just a bit when you smile!
These look really lovely! I have been making Isa Chandra’s blueberry pancakes which are really nice but these look like they would top them. I know what I am having after my long run on saturday! Thanks for sharing
Mark
http://herbifit.wordpress.com
I like how simple her recipe looks- how do you think they would fare with brown rice flour instead? And a long run and these pancakes all wrapped up in a crisp fall morning? Perfection. I may join you.
I’ve never tried using rice flour for anything. If you are not gluten intollerant does it give any other benefits?
Health benefits of brown rice: http://www.livestrong.com/article/413837-nutrition-benefits-of-brown-rice/
These look awesome! I love that the only sweetness comes from maple syrup and banana- and I’m totally like you- I LOVE happy flavor bursts in my pancakes!
It’s funny how this whole alkaline thing has turned my sweet taste buds upside down- now a little bit goes a long way. And yay for banana chunks, even better with a warm, bursting blueberry!