The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Gluten Free Banana Walnut Pancakes

with 4 comments

flap jacks

I’m not the biggest pancake fan in the world, but I woke up with a craving for banana walnut pancakes. I suppose I was thinking of the pancakes at the Cup & Sauce in Portland, Oregon – even though they’re made with real flour. It’s been ages since I had a flap jack. Even more challenging than the gluten free aspect of these tasty rounds, is the fact that I made them dairy free. I used organic low-fat coconut milk instead of milk or water.

Fear not Dear Feedbag Reader, these aren’t tasteless hippie frisbees. These delicate perfect rounds are loaded with tiny banana and walnut bits in almost every bite. They’re made perfect with a little smart balance spread and a smatter of maple syrup.

This recipe makes enough pancake batter to feed your friends. If you’re not feeding a crowd, get an empty yogurt container to put the extra in the fridge. I’m even thinking about using the left over batter for muffins.

Dry Ingredients:
– 2 cups of Bob’s Red Mill gluten free all purpose flour
– 1 1/2 teaspoons baking powder
– 3/4 teaspoon salt
– 3/4 teaspoon xanthan gum

Wet Ingredients & Extras:
– 1/2 cup of chopped walnuts
– 1 banana, diced
– 1/2 cup of apple sauce
– 2 cups of organic low-fat coconut milk (or 1 cup regular milk, one cup water)
– 2 eggs, beaten
– 4 tablespoons olive oil
– 1 tablespoon honey or raw agave nectar
– 1 teaspoon vanilla extract
– 1 or 2 dashes of cinnamon

Instructions:

Combine the dry ingredients first – mixing well before integrating the wet ingredients, bananas, and nuts.

I used a non-stick pan and I’d recommend it. A nicely greased up iron skillet would work just fine too. Get your pan greased up, heated up on medium heat, and ready for a ladle full of this delicious batter. When little bubbles start forming on top of your pancake, it’s probably time to flip that bad boy over. I’d say I found a 1.5 – 2 minute interval for each side made the perfect pancake.

These gluten free flap jacks are better when they’re hot off the press.

Serving Suggestion: Top with a little smart balance spread and some warm maple syrup for a delicious breakfast treat.

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Written by Patrice Helmar

November 13, 2011 at 2:06 pm

4 Responses

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  1. My goodness these look delicious. I’m really jazzed about the inclusion of the coconut milk. I’m going to go boldly and make a run at whipping these up, I think. Love it!
    It the Cup & Saucer, right? Or was it Sauce? Also, remember Bread & Ink? Right nearby, cool cafe. I always wondered if there was some sort of connection there. Great job Patsy!!!

    Mr. Feedbag

    November 26, 2011 at 4:41 am

    • Do it to it! Hope it worked out okay for you Lee.

      Patrice Helmar

      January 15, 2012 at 5:26 pm

  2. Pancakes with coconut milk? Genius. This looks amazing! Thanks for the recipe and tips!

    Nancy

    January 13, 2012 at 10:39 am

  3. Hi Nancy,

    Thanks for reading! I hope you enjoyed the pancakes!

    Patrice Helmar

    January 15, 2012 at 5:26 pm


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