Good morning! Happy Tuesday to all of you, how was your Monday? Mine was pretty great actually. Well, once I got out of the office.
It was a day off from running and therefore a perfect errand day, so I ran to Target and Trader Joe’s for a few groceries and stuff for Vegas. Yay travel size section!
I have no idea why but miniature shampoos make me really happy.
Why yes, that’s an enormous bottle of ketchup. It was on sale, okay? Also I really like ketchup.
And Nutella…hmm, where did you come from? Oh that’s right, Nutella brings me joy.
Look what my Trader Joe’s is now carrying!
I’m so excited! Can’t wait to try it. After running all my errands, I had a quick pancake dinner then got ready and decided to try out a yoga class.
It was definitely a gentle class, so I might try something a little more advanced next time. But overall it felt great to stretch my muscles and focus on resting.
Anyway! As promised, it’s time to share a recipe for Banana Nut Pancakes with you guys. Is there anything more comforting than whipping up a batch of pancakes on a Saturday morning?
I don’t think there is. I used buttermilk in this recipe because I had some leftover from making my Gingerbread Snack Cake, but I’m sure you could substitute whatever milk you have on hand.
Chocolate chips found their way into a few of my pancakes too…
Okay enough chitchat, let’s get to the recipe!
Banana Nut Pancakes (Gluten Free!)
Makes about 8-10 large pancakes.
1 large egg
1 cup low-fat buttermilk
1/2 tsp vanilla extract
1 medium, overripe banana (I used a frozen one, thawed and mashed)
2/3 cup gluten free all purpose flour (I use Bob’s Red Mill)
1/3 cup almond flour (I use Honeyville Blanched Almond Flour)
1 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1. In a medium bowl, beat egg. Add buttermilk and vanilla extract and mix well.
2. Mash banana with a fork, and add to wet ingredients.
3. Add flours, xanthan gum, baking soda, baking powder, and cinnamon to wet ingredients and mix well.
4. Heat griddle or pan to medium heat (350 degrees) and spray with cooking spray.
5. Pour batter onto griddle. It’s a fairly thick batter so form the pancakes into circles as you pour.
6. Sprinkle pancakes with walnuts and/or chocolate chips.
7. After a few minutes, flip pancakes with a spatula when they are golden brown on one side. Cook other side for a few minutes until golden brown.
8. Serve with peanut butter, bananas, maple syrup, or any desired toppings!
These pancakes were another major gluten-free success of mine. I’m really loving the combination of GF all purpose flour + almond flour + xanthan gum. It’s the best way I’ve found to mimic old fashioned all purpose.
If you don’t have a gluten allergy (boo you whore) then 1 cup of all-purpose or white whole wheat would be a great substitution.
Cinnamon and banana is one of my all time favorite flavor combinations. I love it in breads, muffins, oatmeal, and now pancakes. Do yourself a favor and try it!
Top it with peanut butter and syrup. It’d be wrong not to.
Somewhat annoying special request: I entered this recipe into a contest sponsored by Source4Women. It’d be super awesome if you guys voted for me! Also feel free to participate in the contest and submit your own recipe, you could win $2,000 for groceries!
Vote and/or submit a recipe here!
Questions: What unplanned food items often find their way into your cart? What yoga classes have you tried and enjoyed? I’m looking for recommendations!