Tagged pancakes

RECIPE: How to Make the BEST Banana Pancakes – Vegan / Easy / Single-Serving / Gluten Free

This is one of my GO-TO recipes for the easiest, most delicious, minimal-ingredient Banana Pancakes ever…

Banana Pancakes thumbnail

I have this almost every morning with my “moon egg” (if you don’t know what I’m talking about, check out this video: https://youtu.be/pNkGUw9HPNE).

These Banana Pancakes are not only moist and delicious, but also happen to be vegan, gluten free, and sugar free (for you fans of the “free’s” out there) while being very fiber- and nutrient-rich. Not to mention, crazy flavorful!

WATCH THE VIDEO HERE, FULL RECIPE IS BELOW:

 
SINGLE-SERVING BANANA PANCAKES

Ingredients:

A Splash of Apple Cider Vinegar (about 2 tsp.)

½ cup Unsweetened Almond Milk to start (have more on hand to get batter consistency)

A small splash of Pure Vanilla Extract (about ½ tsp.)

4-5 drops of Liquid Stevia (to taste)

½ of One Large, Ripe Banana (make sure it is spotty with brown and NOT green or all yellow)

1 Tbsp. Chia or Flaxseeds (or one packet of this Flax Chia Blend by Carrington Farms)

½ cup Quick Cooking Oats, pulsed in a blender or food processor to be semi-ground

½ tsp. Baking Powder

Generous sprinkle of Ground Cinnamon

A pinch of salt

DIRECTIONS

  • Get out a 2-cup Liquid measuring cup, like this one I use in the video and a mini-spatula or fork. Put all of the liquid ingredients in the measuring cup (measuring as you go), stir, and let sit for a few minutes.
  • Take half of the banana and break it apart with your fingers as you add to the liquid ingredients. Then take a fork and mash/mix it in until larger chunks are gone.
  • Add in all dry ingredients, mixing well. Add more almond milk (typically ¼ to of a cup) until it is more of a moderate batter consistency – not too thin, but not thick. Allow the batter to thicken by letting it sit ~5-10 minutes.
  • Preheat stove top to medium heat (I typically go to level 4). Once pan is heated, spray pan with coconut oil spray. Give batter a quick stir and pour in about ¼ cup per pancake.
  • Set a timer for 3 minutes, then flip. Pancakes should be a light golden brown. Let other side cook another 3 minutes.
  • This makes 4-6 pancakes depending on your size. I like to pour a little maple syrup on the side and dip them, but you can also stack ’em up pretty and pour maple syrup on top! Feel free to slice up the other half of your banana to top them off, too!
  • ENJOY (I know you will… they’re amazing) :)

bananapancakes


Find more recipes and smart food-shopping tips in my Grocery Store Tour Guide!

 

Easy, Homemade Oat Waffles (or pancakes) – gluten-free, vegan, low-fat, delicious! (RECIPE)

If you’re looking for a twist on getting healthy oats in for breakfast, but want to venture from the typical (delicious) bowl of warm oatmeal as your only vehicle – this recipe is exactly what you need.

EASY, Homemade Oat Waffles (or pancakes, if you don’t have a waffle maker).

20160207_114526

This recipe takes less than ten minutes to put together, twelve total minutes to cook, and the result is two giant waffles (which can yield 2-4 servings depending on your size and satiation) or 6-8 medium pancakes. It also utilizes ingredients that can all be found on the grocery list within The Grocery Store Tour Guide & Nutritional Workbook.

And if you’re worried about the overt denseness that a lot of oat-based recipes are guilty of producing? You’ll see that these waffles – though seemingly more dense than those made with a typical store-bought batter at first – turn out perfectly crispy on the outside while staying soft and fluffy on the inside.

20160207_114314

Plus, these high-fiber waffles will help satiate you and keep you full much longer than processed or store-bought mix versions. You can enjoy them with a touch of maple syrup or honey, eat them aside a scramble, or even use two pieces as your bread for an almond butter and banana sandwich.

You can even make these in bulk and freeze them. Just pull your serving out of the freezer and heat up in the toaster oven whenever a waffle-urge hits!

20160207_114230

As for the waffle maker I use, it is the Presto FlipSide Waffle Maker and it is amazing. I got it off of Amazon over two years ago and use it once a week on average, if not more. It not only makes the perfect waffles every time, but can be used as a sandwich press, scramble cooker, hash browns, and for tons of other sweet or savory concoctions. It’s easy to clean, takes up no kitchen space to store, and is virtually fail-proof.

20160207_112250

Basically, don’t be surprised if I organize a compilation of recipes utilizing this thing for a special eBook in the future… because it’s that awesome.

Once you bite into one of these crisp and fluffy waffles, you will taste their mild sweetness and hint of vanilla with cinnamon. They have just the right amount of whole-grain flavor while keeping the traditional feel of a classic Belgian waffle.

Now, enough talk. Onto this delicious recipe!


HOMEMADE OAT WAFFLES (or pancakes) *photos below

  • 1 cup of quick-minute or old fashioned rolled oats
  • ½ cup flour (I use a gluten-free flour blend, like Trader Joe’s brand)
  • 1 Tbsp. xylitol (or sweetener of choice, like stevia for baking, turbinado, regular sugar, or coconut sugar)
  • 2 tsp. baking powder
  • tsp salt
  • ½ tsp. ground cinnamon
  • 1 cup almond milk (I use unsweetened vanilla flavored)
  • 2 tsp. apple cider vinegar
  • 1 tsp. pure vanilla extract
  • ~8 drops liquid stevia (if you do not have this, use 2 Tbsp of your above sugar/sweetener instead of one)
  • 1 whole egg or a flax substitute (using a 1:3 ratio of ground flaxseed to water)
  • 1 tsp. coconut oil
  • Non-stick cooking spray (like Trader Joe’s Coconut Oil Spray) for the waffle maker or pan
  1. Get out a large bowl, a liquid measuring cup (at least 16 oz large), your blender/food processor, and your waffle maker.
  2. Pour almond milk and apple cider vinegar into the measuring cup. Whisk and let sit as you do the following steps.
  3. Put oats into your blender or food processor and blend for about ten seconds, or until they are ground to about half the consistency that they were beforehand (see photos below).
  4. Into your large bowl, put oats, flour, baking powder, xylitol/sweetener, salt, and cinnamon. Whisk altogether to incorporate.
  5. Into the measuring cup with liquids, add vanilla extract, liquid stevia, and egg (if using). Whisk to blend well and make sure egg is mixed, then add liquids to dry ingredients in bowl. Whisk well.
  6. Add flax-egg substitute, if using, and coconut oil into bowl. Whisk well (making sure coconut oil blends since it may be more solid due to the cold batter). Let batter sit for at least ten minutes to thicken.
  7. Plug in waffle maker to let it preheat (or begin heating pan, if making pancakes, on medium-high heat).
  8. After batter has rested for at least ten minutes, give a quick stir and pour it all into the liquid measuring cup. Scrape the bowl with a spatula to ensure you get all of the waffly-pancaky batter goodness into the cup (photo below).
  9. Once waffle maker is heated, open and spray lightly with non-stick spray on both sides. Give batter a quick stir and pour exactly half (or 1 cup) of your batter into the center of the waffle maker. Close, set timer for 6 minutes, and flip to other side (if you are using the same Presto FlipSide waffle maker I own).
  10. Once the timer goes off, check your waffles. They should be light and slightly golden in color (see photos). Feel free to let them cook an additional 1-2 minutes if you like a really well-done and crispy waffle.
  11. Enjoy however you like! *To maintain crispness if you do not plan on eating immediately, set your oven to about 200 degrees F and place cooked waffles directly on the racks. This will keep them from getting soft as it keeps them warm. If you plan on freezing them, make sure they are cooled completely on a rack before freezing.

Remember to tag #truehealthtrifecta and share how you like this recipe on the True Health Trifecta Facebook page!

Step-by-step photos:

20160207_110133

20160207_110328

20160207_111316

20160207_112140

20160207_112703

20160207_112734

20160207_112826

20160207_112858

20160207_114224

20160207_114329

20160207_114509

The BEST and Easiest Banana Pancake Recipe (using Manzano or “Apple” Bananas)

These amazing, healthy, easy-to-make pancakes were tweaked to perfection after about a week of making them daily… for dinner… because sometimes, week long pancakes-for-dinner-kicks just happen. And when they do, you just have to go with it.

Thank goodness I hopped on this nightly breakfast train, because by the end of the week I can hands-down say that I perfected this simple little recipe that I am now super excited to share!

It all started off with a little trip to one of the local Asian markets, where I always make sure to pick up at least one random fruit or veggie that I wouldn’t necessarily find in a typical grocery store.

Enter: These little guys…

Not my photo, but totally my little Asian banana find.
Not my photo, but totally my little Asian banana find.

When I got them from the store, they weren’t as yellow as the photo above (with some black spots and edges). As one who is well versed on the ideal ripeness of regular bananas, they seemed ready to enjoy! But, as I soon found out, these bananas were nothing like regular bananas (except appearing like a mini-version). They were not even close to ripe and actually closer to tasting like a starchy, rough, unpalatable banana fraud.

I then did some research and realized that these particular bananas are ripe when the peel is about black – similar to plantains. So, a week or so later, I tried another one. And I finally understood what others had said about these lil’ nanaz tasting like an apple and banana had a baby with a hint of strawberry. That is pretty much exactly what they taste like – and it’s amazing.

So, lessons to learn here:

  • Baby-looking bananas need to be black (or nearly black) to be the most palatable.
  • They are also “starchier” with more bite than regular bananas, even at their ripest.
  • They taste like an apple and banana had a baby, and that baby only eats strawberries.
  • Most importantly, they’re dang tasty and add the perfect non-mushy-yet-banana-licious texture and flavor to the world of banana pancakes.

Back story over, onto what matters: the recipe!

20150213_150936

The BEST and Easiest Banana Pancake Recipe

(using Manzano or “Apple” Bananas)

Ingredients:

4 manzano bananas (ripe and black), mashed – about 150g *You can use 2 regular bananas equaling the same amount, but this may result in less dense/mushier pancakes
1 egg (or flax substitute using a 1:3 Tbsp. ratio of ground flaxseeds to water) *if using regular bananas and flax substitute, do not add water and use 1 Tbsp. ground flaxseeds only
1/2 Tbsp. coconut oil
Scant 1 tsp vanilla extract
3 Tbsp. quinoa flour
1/2 scoop Rawfusion Protein Powder in Vanilla (or your favorite plant-based protein powder; using whey will change pancake consistency)
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp (small splash) apple cider vinegar
Good pinch of salt
1/4 tsp ground cinnamon

Directions:

  1. Mix mashed bananas, egg/flax egg, vanilla extract, coconut oil, and cinnamon together.
  2. Add dry ingredients and apple cider vinegar, and whisk or mix until all incorporated.
  3. Grease skillet lightly at medium/slightly before medium heat (level 5 or 250 degrees).
  4. Spoon 1/4 cup or so of batter into pan and spread out eventually.
  5. Let cook 2-3 minutes until edges look dry and top just begins bubbling, flip and cook another 2 minutes.
  6. Stack up and enjoy! (Makes four 5-inch pancakes, or one serving)

These can also be frozen after cooled, and reheated in a toaster oven! Practical AND tasty!

Totally Impromptu Banana Oat Pancakes

Most of my recipes are a result of someone saying, “I don’t have anything to eat”. That is one of my favorite things to hear, or I shall say, one of my inner-culinary-Macgyver’s favorite things to hear.

 

Cell phone photos go hand in hand with the frugal life of a Kitchen Macgyver.

These pancakes are a result of the mister saying just that after coming home from an appointment this morning… except he also expressed his craving for pancakes. Adding fuel to the fire, his concluding, “I have no idea what you would make them out of.. there really is nothing here, especially for pancakes.” The funniest part is that we have been through this numerous times. Even back to the very first time I went to his house, he said there was absolutely nothing to eat. Half an hour later, he sat down to homemade veggie bean burgers on Ezekiel with special sauce. You’d think he knew how it works by now, but I think he just plays along at this point due to, 1) how excited I get.. and, 2) getting to eat the (normally pretty yummy) end result. Yay for meeting your foodie soulmate.

 

Anyways, I digress. After scrounging through the kitchen cabinets, this is the result of today’s “there is nothing to eat” challenge. Totally Impromptu Banana Oat Pancakes.

 

Ingredients

¼ cup + 2 tablespoons Steel Cut Oats

1 tsp baking powder

½ tsp cinnamon

pinch of salt

2 tbsp corn starch

¼ cup whole wheat flour

¼ cup shredded mozzarella

2 tbsp baking stevia

½ tbsp butter (melted)

¾+ cup milk *I eye-balled it until a thick but pourable consistency was reached

1 tbsp almond butter

1 large banana, mashed up

Stevia, honey, almond butter, and butter to make it pretty once they’re done

 

Honestly, when I put these things together, it’s important to keep in mind I don’t always measure and am literally creating it with all I have in the kitchen at the time. I am pretty sure I remembered the correct proportions of ingredients… but definitely make sure to add more milk, if needed, since I just poured it in until a thick but pourable batter consistency was reached.

 

Mix the oats, baking powder, cinnamon, salt, corn starch, flour and shredded mozzarella together in a large measuring cup (I had a 16 oz one available). In a separate bowl, whisk together the butter, milk, stevia and almond butter. Pour the wet ingredients into the measuring cup and whisk until mixed. Then add in the mashed banana and whisk until all incorporated.

 

Heat a nonstick pan on medium-low heat. Once it is warmed up well, spray nonstick spray and pour about ¼ cup batter. These take a little bit longer than regular pancakes due to the steel cut oats (which added a great nutty texture and taste that he said made these so amazing), at least 3 minutes a side. Once the edges look dry and the top begins to slightly bubble, flip the pancake for another 3-4 minutes. You should end up with 6-8 golden brown, medium pancakes.

 

Garnish the plate with a sprinkle of stevia, drizzle of honey, and grossly romantic heart-shaped butters.