Make breakfast extra special when you serve Banana Pecan Grain-Free Pancakes. They are simple to make but everyone will think you were in the kitchen for hours with this gourmet pancakes.
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Pancakes are our favorite Sunday breakfast. I used to beg my husband to make them for me because I didn’t know how. I mean I could read the directions of what to put in the bowl, but I just didn’t have the knack to make them golden, smooth and semi-round. Well, one Sunday morning we wasn’t moving fast enough for me and I was hungry. So, being a little defiant, I said I’m going to make them myself.
Well, all I can say is they tasted better than they looked. Gradually I got better with each passing week. I’ve even graduated from Pamela’s Gluten Free Pancake Mix and have ventured into making my own blends. What’s the secret for incredible pancakes?
1. Measure your flour by spooning gently into a measuring cup and then leveling off with a knife. If you just scoop from the flour bag, it will be much more compact, meaning more flour, meaning tougher pancakes.
2. Use a light hand! Stir ingredients together gently; don’t be busting out your muscles to impress your breakfast guests. The more you stir, the tougher the pancakes. Stir only until dry ingredients are moistened.
3. Heat the pan (or griddle), but not too much. Flick some water at the preheated surface – if it jumps and sizzles, the pan is ready. You want to keep the temperature at medium or slightly cooler – to get browning, but to allow the bubbles to form on the surface before the first side gets too dark.
4. Put only enough oil in the pan to lightly coat it. I use a basting brush to spread the oil around. This will prevent oil splatter. You only have to do that one once, it is not one you want to repeat.
Banana Pecan Grain-Free Pancakes
Yields approximately 9 pancakes
1/2 cup organic almonds, soaked and dried (will make 1/2 cup of almond flour when ground)
1/2 cup of dried, unsweetened, shredded organic coconut (will make 1/2 cup of coconut flour when ground)
1/4 teaspoon salt
1 teaspoon aluminum-free baking powder
2 teaspoons vanilla
5 organic cage free large eggs
1/3 cup organic coconut milk
2 Tablespoons organic maple syrup
2 bananas, sliced into thin rounds
1/2 cup of pecans, toasted
Rice bran oil (or your choice of fat) for cooking.
Grind almonds in blender until fine. Grind coconut in blender until fine. Break up any clumps of coconut flour or almond meal.
In a bowl mix all the dry ingredients together—almond meal, coconut flour, salt, and baking powder. In a second bowl, mix all the wet ingredients— vanilla, eggs, milk, and maple syrup. Add the wet ingredients to the dry ingredients. Mix batter.
Toast pecans in small frying pan. Stirring occasionally for about 5 minutes. Let cool slightly. Chop about 2/3 of pecans and fold into mixture.
Laddle 1/4 cup of batter onto oiled skillet. Place desired amount of bananas on top of pancake mixture. Let the pancake cook at a low flame until bubbles form. Loosen the pancake and flip.
Since eggs are a very delicate protein and there are five eggs in this recipe, I cooked these pancakes with a very low flame. I used two skillets to speed up the process. You may want to try a griddle at a low heat.