TrulyCozy

a simple lifestyle blog

Gluten & Dairy Free Oatmeal Banana Nut Pancakes

Greetings, friends!

My husband and I have a really bad habit of going out to breakfast.

A lot.

Its almost every third day…

or every other day.

I can feel your judgement.
Have you ever had breakfast at Jam on Hawthorne??
I mean, really.

First of all, they are pretty much on-hand to fill your coffee when you even contemplate taking a sip.
They have gluten free toast that you actually want to eat, not stop a door with.
They do not serve Depression-sized rations of food. I’m talking heaps of hashbrowns you can nap in, people!
AND its actually pretty darn affordable.

Based on the aforementioned hard evidence, its just not our fault we’ve developed this… devotion.

WE DON’T HAVE A PROBLEM.
Nevertheless, I suppose we could save ourselves a little money in this department by trying to eat in a little more.
As a gluten/dairy free eater, I find breakfast can be a bit of a challenge. It seems that most of what I have available to me for this vital meal is eggs or fruity pebbles.
Which is yummy!
But sometimes you just want to slather something in syrup.
My husband has strongly suggested I don’t try replacing the almond milk in my cereal with syrup (he’s so conventional) so I had no choice but to look for some kind of pancake alternative that is yummy and still meets my dietary needs.
THUS
 
Gluten Free, Dairy Free 
Oatmeal Banana Nut Pancakes
(originally by minimalistbaker.com)
 
Here’s what you’ll need:
1 ripe banana
1 tsp baking powder
1 egg (can replace with mixture of 1 Tbsp flaxseed meal& 2.5 Tbsp water if you are vegan**)
1 Tbsp vegetable oil (or coconut oil if you’re fancy)
1 Tbsp peanut butter
1 tsp vanilla extract
a pinch of salt
3 Tbsp coconut milk (or any other milk substitute. or just milk if you are one of those lucky dairy-consumers.)
1/2 c gluten free rolled oats (I don’t think you’ll totally die if you just use regular oats. I don’t know. Maybe.)
1/4 c gluten free flour mix (again, just use regular flour if you’re not doing the gluten free thing )
however many semi-sweet chocolate chips your heart desires (optional) 
** for flax egg replacement, must prepare before adding to recipe by mixing together and allowing to set for 3-5 minutes. 
Here’s what you’ll do:
1. Preheat skillet to medium heat
2. Mash ripe banana with baking powder.
3. Add egg (or flax egg), oil, peanut butter, vanilla extract, salt and milk. Mix.
heehee. ew.
4.  Stir in oats and flour.
5. At this point you can either fold in your chocolate chips or add them to individual pancakes once on the griddle for those who are cooking for someone who doesn’t want to have chocolate chips in their pancakes. Weirdos.
6. Lightly grease your skillet/griddle. Scoop 1/4 c measurements of mixture onto surface.
7. Cook for 2-4 minutes on both sides until they are golden brown and cooked through. Yields 4-5 pancakes.
“lightly grease” lol.
chocolate chips = drops of life-giving elixir
8. EAT THOSE SUCKERS UP, YO!
look at that unique, rustic shape. MM, yeah. Its taken years to perfect that.
Eating in just got a little easier. hey-oh!
Until next time, cheers! 
p.s. I love Kristin Wiig .gifs. 
obvi. 
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