Is it just me, or did this last winter feel like it went on twice as long as any other.
Well, unfortunately there’s nothing we can do to convince Mother Nature to change her course, so the best we can do is to make the most of it, right? And what better way than to warm up with some good home cookin!
It’s no surprise that in the colder months, we crave warmer, heartier foods. And although I seem to crave green smoothies year round, there are days that I do want something warmer and cozier for breakfast.
Brunch in New York City might be the most popular meal of all. It’s a way to welcome a new day (or afternoon), socialize, and enjoy some amazing comfort food without having to lift a finger (except to eat.)
I have to admit, that brunch is also one of my favorite meals, although I don’t tend to go out for it as much these days. As good as those pancakes and frittatas taste, they’re not so good on your digestion, skin and waistline if you overindulge every weekend.
But I get that whipping up a diner-worthy breakfast isn’t always that appealing when you don’t want to spend a lot of time in the kitchen.
I make pancakes every now and then. To be honest, I think the only times I’ve eaten them over the past year has been when I’ve made them, because they’re so damn good and much better for you than the butter and dairy laden ones you get at most places!
Earlier last year, I posted a recipe for gluten free, dairy free blueberry banana pancakes. And although they are super easy to whip up, I wanted to come up with a recipe that I didn’t have to stand over a griddle for.
Genius! I was really excited about this idea. And what better way to treat myself than to make one GIANT baked pancake loaded and topped with healthy, delicious goodness instead of flipping 3 or 4 smaller ones, standing over them like an angry mama.
Mix, rest, pop in the oven and voila!
I usually put this in the oven when I get back from my morning workout, then I hop in the shower and they’re ready to eat when I get out. This gluten free pancake is definitely going to become a staple in my life now (not to replace my green smoothie of course) but a healthy treat every now and then that I don’t have to feel guilty about indulging in (and neither do you.) It definitely makes one large serving, so for a bit of a lighter meal, just cut the pancake in half and save the other half for another day (or share.)
This delicious banana walnut pancake is gluten-free, dairy free, refine sugar free and oil free. It does contain eggs, although I’m working on an eggless version which I hope to share soon. You can probably use any egg substitute though to make it completely vegan.
It’s healthy for you and although large, it’s just one serving. Remember: When you eat healthy, you can eat well!
This is brunch taken to the next level, ladies and gentlemen. You’ll be eating with your eyes and your mouth! Serve this delicious banana walnut pancake at your next get together along with an array of fresh toppings your guests (or just you) can customize their pancake with and your house will be the next hot brunch spot everyone will be waiting in line for!
GLUTEN-FREE BANANA WALNUT PANCAKES
1 ripe banana, mashed
1 egg (can use egg substitute*)
1/4 cup + 2 Tbsp unsweetened almond milk
1 tsp pure maple syrup
1 tsp pure vanilla extract
juice from 1/2 lemon
1/4 cup gluten free all purpose flour
1/4 cup buckwheat flour
1/2 tsp cinnamon
1/2 tsp baking soda
pinch of sea salt
1 Tbsp chia seeds
2 Tbsp chopped walnuts
Pure maple syrup
1. In a medium bowl, mash banana very well with a fork, until almost smooth.
2. Add in egg, almond milk, maple syrup, vanilla extract and 1/2 the juice from 1/2 a lemon and stir well to combine. (note: if you like a little extra lemon flavor, go ahead and use all the juice from 1/2 the lemon.)
3. In another bowl, combine the 2 flours, cinnamon, baking soda and pinch of sea salt. Mix lightly.
4. Working in thirds, add dry ingredients to wet ingredients, mixing to combine.
5. Stir in chia seeds and chopped walnuts. (If you want a more intense banana flavor, thinly slice 1/3-1/2 of another banana and gently mix into batter at this point.)
6. Preheat oven to 325F.
7. Let batter sit for 15-30 minutes to let mixture thicken.
8. Cover base of a 9″ round pie pan (can probably use a cake pan as well) with parchment paper.
7. Carefully, pour mixture into pan and place in oven. Bake for 20-25 minutes until middle of pancake is set and pancake is golden brown.
8. Let sit for 5 minutes. Carefully remove pancake with parchment paper from pan and flip inverted on a plate. Slowly peel away parchment paper. Then flip back over.
9. Top with fresh fruit and other toppings of choice.