Banana Pancakes

Super easy, delicious, healthy pancakes!

My husband’s birthday was last week and a few days prior, I asked him what his ideal birthday breakfast would be this year. He went from wanting watermelon, to wanting watermelon juice, to pancakes, to watermelon, and back to pancakes! The final decision was good ole’ standard American pan-a-cakes (as my little brother would call them as a young boy).
We had been eating fully raw with a few exceptions made for crackers or occasional rice chips, and this seemed like a reasonable birthday compromise. Let me tell you, it was well worth it!

I whipped up some of my Raw-mazing Chocolate Sauce the night before and let it harden in the fridge over night. I set it out before making the pan-a-cakes and it melted to the perfect consistency. This sauce over the pancakes was heavenly!

I also improvised a raw raspberry sauce to accompany the cakes. I took the meat of one young thai coconut and blended it with 1/2 c raspberries (I used frozen, but you can use fresh). This would be delicious with any fruit- berries, mango.

And, of course, we mixed both sauces on a sweet heart I cut out for my sweetheart. This was divine!

These are especially tasty with some Speculoos paste. Speculoos is a cookie/biscuit eaten in Northern Europe, and is ground into a delectable spread called Speculoos Paste. Trader Joe’s sells it now and it’s called “Cookie Butter.” I highly recommend trying it out if you haven’t yet, although it is not particularly healthy. But it’s so good!

What I love about these pan-a-cakes is the fact that they use no sweetener, yet they are truly scrumptious! Isn’t nature wonderful? Fruit is our natural sweetener/dessert and it certainly will satisfy that sweet tooth that we’ve all got.

Banana Pan-a-cakes

Makes approximately 8 large (6″) pancakes

Ingredients

1 1/4 c oats + 1/2 c ww flour OR 1 3/4 c oats (gluten-free version)

3 tsp baking powder

1/2 tsp sea salt

1 1/2 c nut or soy milk (I use unsweetened almond milk)

2 TBSP water

1 tsp vanilla

2 ripe bananas

Directions:

In a blender or food processor, blend all ingredients except for the bananas.

Add the bananas and blend until smooth.

Lightly oil your pan (I brush mine with coconut oil) and set your burner to medium.

*It’s important that you cook these on a low heat, otherwise the surface of the pancake will cook too quickly and the middle will be mush.

Flip your cakes when they bubble on top. Cook to a golden brown.

These are delicious plain or with a topping. My favorite toppings is fresh strawberries with my raw-mazing chocolate sauce. Some other ideas are pure maple syrup, homemade whipped cream, fruit spread or jelly, bananas, raspberries, coconut flakes, pecans, walnuts, and earth balance butter.

What’s your favorite topping on pancakes?

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