Braving the cold requires a hearty start to the day. Check out this Banana Pancake Recipe, courtesy of Nourishing Storm Studio & Café.
1½ cup whole wheat pastry flour
¼ cup rolled oats, ground in blender
¼ cup rolled oats, not ground
½ tsp sea salt
¼ tsp cinnamon
1/8 tsp nutmeg
1 ¾ cup almond or other non-dairy milk
1 banana, mashed
1 tsp pure vanilla extract
1-2 tbsp of oil for pan(optional)
1/3 cup mini chocolate chips, for serving
maple syrup, for serving
In a large bowl, whisk together the flour, oats, baking powder, salt, and spices until well combined. Add the almond milk, mashed banana and vanilla. Gently fold the liquids in, but don’t over-mix, keeping batter lumpy.
Heat a nonstick or stainless steel pan over medium heat until several droplets of water dropped on the surface bounce off of it. Adding a small amount of oil is optional. These will do fine without the oil if the nonstick surface is clear of marks and residue.
Spoon roughly 1/3 cup batter for each pancake onto the pan, 2 per pan if your pan is 10” or larger. Keep an inch or 2 in between, since the batter will expand slightly after pouring.
Cook 3 to 4 minutes until the tops appear almost dry and the bottoms start to brown lightly.
Gently turn the pancakes over with a flexible spatula and cook for 2 to 3 minutes more.
If you prefer to make just a few pancakes, the remaining batter will keep for several days in the fridge since it’s dairy & egg-free.
Serve the pancakes topped with chocolate chips and maple syrup. A small amount of chips goes a long way, melting deliciously onto the pancakes.
Makes 6-8 pancakes, roughly 7” in size
Remember, you can get the ingredients for this yummy recipe at the Doylestown Food Market! Organic bananas, Castle Valley Mill flour, Pennsylvania Maple Syrup, and organic oats and spices and more!