This banana pecan pancake recipe is vegan and gluten free. The pancakes are dense, moist, and irresistible. Everything comes together in one bowl!
Don’t ask me how I’m awake right now. To celebrate my last day of work, we went to the midnight showing of the Hobbit. [Wild, I know.] After an action-packed 2 hours and 40 minutes, the movie ended in another cliff-hanger. The dragon that they were supposed to slay is now loose and on a mission to engulf a nearby village in flames……… And we have to wait an entire year to see what happens next. But how does the Hobbit relate to pancakes?
After we got home at around 4am, the logical decision was to make popcorn, watch Casino Royale, and see how late we could stay up. We held out until about 5am. Not too shabby, if you ask me.
When I finally woke up, I crawled out of my bed and rushed to look out our foggy window. Snow! There was some on the ground and lots and lots more falling.
Pretty little flakes kept landing on the window ledge where I could study them up close. If a snowflake isn’t just about the most fascinating thing in the world, I don’t know what is. How are they so perfectly shaped and all completely unique?
I don’t know what’s going on with me lately, but all of a sudden, I’m really into snow. Before this year, I don’t think you could find someone who hated snow more than me. Now I’m checking the forecast hourly to see when our next dusting will be. I blame it on New York. Everything looks a little bit more like magic when it snows here and I love it.
After seeing the situation outside, I declared that it was a pancake snow day. Because every snowy day should involve pancakes. Especially the banana pecan kind.
Check out that syrup drippage that’s going on up there. Pancakes this good should be illegal.
I’m not one to play favorites when it comes to pancakes, but trust me, these are extra special. They land somewhere in the middle of fluffy and hearty, and the edges get just crispy enough. Sweet, caramel-y, and nutty, with the slightest undertone of coconut. And bonus – they’re gluten-free and vegan!
There has to be something to the whole banana pancake idea. After all, there is a song about them. Has anyone ever written a song about chocolate chip pancakes? I didn’t think so.
Top these with slices of banana and crushed pecans. Sweetness and crunch galore.
If you’re still following along at this point [who am I kidding – did you SEE those pancakes??], this is where your paying attention pays off. I’ve got a little secret to share. Late in 2013, we started working on a mind-blowing, incredible e-cookbook. The final two recipes are in the oven as I write this, and the book will be ready in a couple of weeks. Keep an eye out – you don’t want to miss out! In fact, why don’t you click right here to subscribe by email? You’ll be the first to know. And below is a little preview of what’s in the book.
What are those, you ask? Oh. Those are just some wonderful Apple Sage Breakfast Patties. They smell like heaven and they taste like the kind of early morning breakfast that everyone aspires to eat. And they’re one of the star recipes in the upcoming cookbook.
- ½ cup pecans
- 1 cup oat flour
- 1 cup coconut milk, from carton (we like SoDelicious)
- 1 whole ripe banana, mashed
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- 1 Tablespoon of ground flax
- a pinch of sea salt
- maple syrup
- coconut oil
- Add pecans to food processor and grind into a coarse flour.
- In a large bowl, combine oat flour, processed pecans, coconut milk, mashed banana, baking powder, vanilla, flax, and salt. Mix until combined.
- Heat a skillet or griddle with coconut oil on medium.
- Spoon the mix into the heated skillet, using about ¼ cup per pancake.
- Cook until bubbles start to appear – about 4 minutes per side. Flip and cook for the same length of time on the opposite side.
- Top with bananas, fresh fruit, syrup, honey, powdered sugar, chocolate, etc.