While on my yearly 28-day detox in January, I was craving pancakes. As a part of the detox, I avoid wheat and dairy, which are typically both main ingredients in pancakes. I quickly Googled “wheat-free, dairy-free pancakes” and found a really taste recipe that I have to share!
The original recipe is found here: http://www.texanerin.com/
Here is my recipe with a few changes from the original:
Yields 4-6 pancakes
Ingredients
- 3 small or 2 medium overly ripe bananas (270 grams / 9.5 ounces total, without the peel), mashed
- 2 tablespoons applesauce
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 2 eggs
- 1 cup oat flour (or grind oatmeal in a food processor)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup chopped pecans or walnuts
Directions
1. In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined.
2. In a medium bowl, mix together the remaining ingredients, except pecans.
3. Pour the dry ingredients over the wet, and add pecans. Stir until just combined. There might still be some lumps.
4. Let the mixture sit for 10 minutes.
5. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray.
3. Pour the dry ingredients over the wet, and add pecans. Stir until just combined. There might still be some lumps.
4. Let the mixture sit for 10 minutes.
5. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray.
6. Pour 1/4 cups of batter (or larger) onto the pan and cook for 3-4 minutes until the edges bubble.
7. Flip it and cook until the bottom has browned.
8. Continue with the remaining batter and serve the pancakes immediately.
9. Cover and refrigerate any leftovers for up to 4 days.
7. Flip it and cook until the bottom has browned.
8. Continue with the remaining batter and serve the pancakes immediately.
9. Cover and refrigerate any leftovers for up to 4 days.
They should be so moist and sweet, you don’t even need syrup! Enjoy!
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