It’s been quite awhile since I’ve made pancakes, but when the craving hit, I decided to revisit an old single-serving recipe of mine. Oh how times have changed–back when I used to consume yogurt by the tub to now, when I can’t even tolerate a few tablespoons in a pancake recipe without breaking out in scaly rashes on my hands. (It’s okay–I’ve switched over to eating cookies instead.)
This is still a pretty basic gluten-free buckwheat-based pancake at it’s core (although the ingredient list still looks long, the pancakes are quick to throw together); I just swapped out the yogurt for a little more almond milk with a splash of apple cider vinegar to imitate the acid in yogurt. I tried these with both maple syrup and sugar and liked the texture better with sugar, though you can use either!
It felt fitting to top this updated dairy-free recipe with drizzles of a certain dairy-free chocolate hazelnut spread I received in the mail. Tbh, the super small amount of dairy in Nutella doesn’t normally bother me, but I just loved the vibrant flavor and silky texture of Nocciolata. The little luscious jar is small but rich–a little goes a long way, and the taste reminds me of the difference between Nestle chocolate chips and Valhrona. Imagining myself as the type of adult who buys Nocciolata instead of Nutella feels like I’m moving up in the world, like when I started splurging on actual face cream instead of just using body lotion (ugh hashtag aging). Is this adulting?
Thanks to Nocciolata for sending me a sample of their product. All their ingredients are organic and non-GMO, with top-quality cocoa, cocoa butter, raw cane sugar, cold-pressed sunflower oil and natural vanilla extract (and no palm oil!). All opinions are my own.
¼ cup oat flour (you can grind rolled oats into flour using a food processor or blender)
½ tablespoon ground flax seed
½ teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup almond milk (or milk of choice) + a dash of apple cider vinegar (for acid to react with the baking soda)
2 tablespoons sugar
½ tablespoon oil
½ teaspoon vanilla
1 medium banana, sliced
Whisk all dry ingredients together (buckwheat through salt). Add the almond milk, syrup, sugar, vanilla and stir until just combined. If the texture looks too thick, add another tablespoon or two of milk.
Heat a pan over medium heat, grease with a little oil and dollop tablespoons of batter into the pan. Press slices of banana into each pancake. Once the top of the pancake looks dry, flip and cook for another minute or two until fully cooked through.
These pancakes are not super sweet on their own, so serve immediately with a bunch of maple syrup, Nocciolata and/or nut butter!
Disclaimer: OXO kindly provided me with the set of SNAP Glass Food Storage Containers you’ll see pictured in this post, but I was not compensated for this post. All opinions are my own.
Try not to poop your pants in excitement that a recipe post–i.e. what this blog is ostensibly based upon–is finally here.
Or should you? This is a pretty solid recipe.
To recap my time in Melbourne, Melbourne breakfast is indeed THE THING. I had this ricotta hotcake that was life-changing–like top three things I’ve ever eaten in life–but also, every single pancake I had there was phenomenal. It was as though Melbourne got some sort of city-wide memo that all pancakes should be really super fluffy, tight-crumbed and tender (NEVER CHEWY) and topped with all the most exciting things.
So recreating the miraculously fluffy hotcake was a top 10 priority once I got home; lower than calling my parents, but above laundry (just kidding) (or am I). I dug deep into my realm of pancake research, devised a plan…and the first try was such a HUGE flop (I attempted to bake it in the oven to get the same golden dome and it ended up with this weird, holey, crackly surface) that I temporarily shelved my efforts and went back to the basics.
I was warned that it is a country of plain food: meat, rice and beans. In my week there (the first half of spring break), I found this to be fairly true–when we weren’t eating Americanized burritos or (surprisingly good) pizza, the majority of our meals were platters composed of white rice, black beans, coleslaw or pickled vegetables, thick white cheese, slightly sour and tender golden fried plantains and perhaps grilled fish from sodas, or small cafeterias selling “typical” Costa Rican food.
But honestly? Plain doesn’t mean bad. After long days of hiking, surfing and beachgoing, I never once got sick of these bountiful platters, and thrived on the huge fried plantain boats filled with salty cheese that we found. (Though now I understand why you don’t find Costa Rican restaurants in the U.S.)
One of my classmates and travel companions for the week had been to Costa Rica twice before and mentioned that her last time in the country had brought an inordinate amount of banana pancakes into her life. I kept an eye out for pancakes the entire trip, but didn’t come across a place that offered them on the menu until we stumbled into an Americanized brunch spot during our last day in the Caribbean side. They were billed as “Caribbean pancakes,” but the stack I received was basically a couple of regular pancakes with a sprinkling of toasted coconut–a far cry from the messy, homey, banana-studded pancakes I had envisioned.
I realize trying to find my ideal pancake in Costa Rica seems silly, but the relevant point is that I got to eventually recreate my ideal pancake at home with the exact right amount of fluff, level of whole wheat heartiness and proportion of shredded coconut and gently crushed banana to bring back the sun-drenched, sandy days of vacation in the Caribbean.
How was your Valentine’s Day? My roommate and I threw our third annual Galentine’s party–i.e. waffle bar + fondue extravaganza with a white elephant gift exchange (I got and am so excited to read this) and then I spent my actual V-day holed up in my room working on a bunch of finals projects and cleaning the heck out of my room. It was actually relaxing a day of much-needed recharging and was pretty great. Oh, and then I read this and spent 20 minutes reading all the cute stories people left in the comments and just *heartsplosion*
In other news, it turns out I am NOT allergic to dairy! I got tested over winter break and though we don’t know the real reason why I kept getting rashes on my fingers after eating dairy, we suspect that it is due to eczema flareups on my fingers that is inflamed by eating dairy. Anyway, back when I thought I was allergic to dairy, I tried out this Sunwarrior protein powder and kind of loved it.
It’s soy-free, raw, gluten-free, dairy-free and vegan, but the vanilla flavor is totally delicious (I’d never guess it wasn’t your standard whey-based powder) and it’s not chalky at all. I only pretty much use protein powder in a few things: smoothies and occasionally in pancakes or my all-time favorite single-serving cinnamon roll. Although protein powder can occasionally turn pancakes dry and sad, this pancake is totally fluffy and just moist enough (particularly if you smother it in additional syrup, nut butter, banana, chopped chocolate and a power seed mixture).
The ingredient list may look longish, but the recipe is really easy to throw together and most ingredients are just a dash of this and that, which you can leave out as needed. If you make try it out, tag me on instagram and tell me how you like it!
In light of the national egg shortage happening, it seemed especially fitting to post an eggless pancake recipe.
I’ve been mildly geeking out while reading about how companies are dealing with this egg catastrophe—some companies are turning to substitutes (like General Mills, who placed a huge order with Hampton Creek, a plant-based egg substitute company) while some are limiting their consumption of eggs (e.g. Whataburger’s shortened breakfast hours), and I’ve even heard of one university cafeteria that switched from a buffet-style egg station to cooked-to-order eggs to minimize waste. I LOVE that this shortage is making companies think hard about their consumption habits and strategize accordingly. If only we could all be so conscious of our consumption.
On a way smaller scale, I’ve always tried to minimize my consumption of animal-based protein since becoming pescetarian, which is why I often try to bake vegan—because the eggs have to be saved for a runny, golden-yolked fried egg or slumped pile of slow-scrambled eggs, unadulterated and glorious in their inimitable texture).
If these pancakes sound familiar, it’s because they are a shameless rip-off of the rhubarb crumble pancakes I posted a few weeks ago—the deliciousness of the crumble incorporation demanded another version. This old banana buckwheat recipe served as the vegan/gluten-free base, and in re-making it, I tried to streamline the recipe to make the process. I still can’t quite believe how thick, fluffy and non-gummy these turn out without any oil, butter or eggs—they’re a really great hearty and healthy option for any meal, and the crumble baked into the bottom of each pancake pretty much cries out for whatever fruit you have on hand.
If only I could bake up a solution to this flooding business. I worked from home yesterday after the massive flooding scare over Memorial Day weekend (and then it was, of course, dry as a bone all afternoon). But this summer has been approximately 45% rain and 99% incredibly hot so far. I think I’m going to have to bust out the ice cream maker soon. Got any recipes I should try?Continue reading →