May 25, 2013
Banana Blender Pancakes. Vegan and Gluten-free.
Pancakes. Who doesn’t love them?! Creating a healthy (healthier?) pancake recipe has been an ongoing quest for me. I’m still not done. But when I come up with something that is yummy, of course I want to share it. And these guys are worth sharing with their light texture and chunky banana sweetness!
These blender pancakes are much fluffier than my hearty Buckwheat Pancakes, which are a tried and true recipe. I wanted something lighter, that would pair well with strawberries… I’m a strawberry addict. And these were the perfect vessel for those juicy berries! I’m still working on a gluten-free, oil-free, “all purpose” light and fluffy pancake recipe. This recipe does use a little oil.
Baking is much more of a science than cooking. Baking? Yes, pancakes are just cake cooked on the stovetop! That’s how I look at them, anyway. Baking is chemistry and must be precise. And with no eggs, no gluten and no oil it’s certainly a challenge. So… onward to this (pan)cake recipe.
- 1 cup blanched almond flour
- ¼ cup brown rice flour
- ½ cup potato starch (see notes)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 TBS date sugar or any minimally processed sweetener
- 2 large bananas (ripe, NOT over ripe)
- ¾ cup + 2 TBS unsweetened soy milk or other non-daily milk
- 1 tsp pure vanilla extract
- 1 TBS vegetable oil (I used organic sunflower oil)
- small amount of oil for grilling
|ready to flip!|
- Mix all dry ingredients together.
- Add ONE banana, the milk, vanilla and oil to a blender and blend until smooth.
- Add the dry ingredients and blend until smooth.
- Pour the mixture out into a vessel of your choosing (I use and extra large measuring cup but a medium-sized bowl would be fine) and add the remaining banana, chopped. Stir to combine.
- Get your griddle hot before you start cooking the pancakes. Set the heat to somewhere between medium-low and medium. You’ll have to see how the pancakes cook. You may need to play around with your heat settings to get it just right.
- Add a bit of oil to prevent sticking. What I do is pour about a teaspoon on the griddle and gently wipe with a paper towel. This removes a lot of the oil, leaving behind just a thin film (the less oil the better!)
- Drop the batter by ¼ cup onto the griddle. I always use an ice cream scoop for pancakes. Works great.
- When the cakes are looking cooked around the edges, are golden brown on the bottom and some bubbles appear, it’s time to flip. Like I said you may need to work with your heat. If the bottoms are getting too brown before they are ready to flip, you’ll need to turn the heat lower.
Helyn’s Notes: To be honest, I’m not really excited about using potato starch. It’s a bit of a high-glycemic index ingredient. You can try another type of starch such as tapioca flour as a substitute or sorghum (also known as sweet sorghum and jowar). I have not tried these but they would probably work just as well. If you try another starch please let me know the outcome. Thanks!