Gluten free, dairy free, sugar free, and soaked pancakes that are healthy, delicious, and decadent…
Since we don’t eat breakfast cereal or packaged breakfast foods, that means we eat a lot of eggs, steel cut oatmeal, and homemade pancakes. I’d say we eat pancakes 2-3 times a week so I like to vary which kind I make. I make “plain” ones which are my greek yogurt pancakes, pumpkin pancakes, and banana pancakes. I use different add ins to change things up. Sometimes we sprinkle coconut in the batter, almonds, peanuts, raisins, etc.
Lately I have been making these banana bread ones probably 5 times a week for myself, since unfortunately at 9 months pregnant, I am still nauseas and these seem to settle my stomach. Maybe it’s the fact that they are soaked, gluten free, and there is not any diary, so they are very easy to digest. If you don’t soak your grains, I will give directions to make them that way as well so no one misses out!
Soaked Banana Bread Pancakes
1 cup oats
1/4 cup almonds
1 ripe banana
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp cinnamon
1/8 tsp vanilla or almond extract
soak oats and almonds, covered, overnight in warm water. The next morning rinse them off using a mesh sieve. Take almonds out (or you could have just soaked them in spearate bowls, but I tried to minimize dished).
Place banana in food processer. Blend until smooth. Add oats, blend until smooth. Add all remaining ingredients, besides almonds, and blend just until combined.
Roughly chop almonds and add to batter.
Cook on heated griddle.
*Not soaked recipe: grind your oats into flour. Add to bowl with baking powder, cinnamon, baking soda. Food process banana until smooth. Add egg, extract, and 1/4 cup milk of choice (you need more liquid this way since the oats didn’t soak up any water in the soaking process) and blend until combined. Combine wet and dry. Add more milk a tbs at a time to desired thickness if you want thinner pancakes. Stir in chopped almonds. Cook on hot griddle.
fat: 14 g
sodium: 389 mg (16%)
carbohydrates: 45 g
dietary fiber: 7 g
sugars: 8.5 g
Protein: 15 g