It’s nearing the end of yet another month (what? WHAT? sigh.) and that means it’s time once again for Secret Recipe Club!
*applause, applause* Oh thank you, thank you. No, no, please take your seats, there will be plenty of time to cheer later.
And why, pray tell will there be cheering later? Well this month my SRC assignment was Feed Me Seymour, a delicious little corner of the internet created by Kim — a food editor based in Annapolis — and once again I was spoilt for choice.
First it was the Rosemary Breakfast Sandwiches (hellooo biscuit) that were calling my name but they were quickly drowned out by the siren song of a Plum Wine & Green Tea Slushy (be still my heart). However one should probably eat before drinking and it was then I saw the Banana Bread Pancakes.
You see, Banana Pancakes are one of those things I make all the time, yet they never seem to quite make it to this here blog — Kim’s recipe was just the inspiration I needed to finally share the love.
My decision was further solidified by a morning outing to a newly discovered cafe that had very promising looking pancakes (or at least promising on Instagram…) which did not remotely live up to their image. Luckily there was also a shared order of avocado and feta with perfectly poached eggs to wash down the disappointment, but the pancake craving had to be satiated asap. These pancakes did just that.
Now I must warn you in advance, Banana Bread Pancakes are not for the weak or uninitiated. They are thick and hearty, heady with banana, accentuated by the crunch of toasted walnuts, spiked with real maple syrup (or rum caramel if you please, oh yes please). They are a proper pancake in a world of overly sweet too thin pancakes.
Possibly related public service announcement side note — never order pancakes in Australia if you are used to America-land diner-style $4 plate-sized buttermilk heaven, stick with the avo and eggs on sourdough.
Of course there’s every chance that I am calling this a proper pancake yet it’s a recipe without sugar or gluten or dairy or even egg (what? what’s left? what have you done? pipe down, it will all be fine).
Make no mistake, the sum is so much more than its parts, and an ingredient list that almost anyone can eat is not remotely harmful to the wonder of pancake-and-banana-bread-had-a-baby perfection.
Possibly related public service announcement side note — if you ever want french-toast-and-banana-bread-had-a-baby perfection you can have that too, albeit with a terrible mug-shot photo. Don’t judge, just eat.
Ok, you can cheer now.
Gluten-Free & Vegan Banana Bread Pancakes
Banana bread as a pancake, how very perfect || Inspired by Feed Me Seymour
Serves 2 – 4
INGREDIENTS
- ½ c brown rice flour
- ½ c quinoa flour or buckwheat flour
- ¼ c tapioca flour
- 2 tsp baking powder
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 c very ripe banana, mashed
- 3/4 c almond milk
- 1 tsp apple cider vinegar
- 1 psylum egg (¼ c water + 1 Tbsp psylum husk), or see note for alternatives
- 1 tsp vanilla paste
To serve
- toasted walnuts
- maple syrup
METHOD
Whisk together water and psylum husk and set aside to thicken.
Combine dry ingredients in a bowl. Combine almond milk and vinegar in a jug and stir well, whisk in banana and psylum egg. Stir wet ingredients into dry to create a thick batter.
Place a skillet or griddle over medium heat, grease well with coconut oil. Dollop ¼ – 1/3 c batter per pancake into the pan, cook until golden then flip and repeat. Because the batter is quite thick you probably won’t see any bubbles on top so keep an eye on the bottom.
Serve with toasted walnuts and maple syrup (or rice syrup or honey or Spiced Rum Caramel Syrup, ahem.)
COOK’S NOTES
- Egg: you can also use a flax egg (¼ c hot water mixed with 1 Tbsp ground flax meal) or a chia egg (¼ c water mixed with 1 Tbsp chia seeds) or whatever egg-replacer you prefer, or even a proper chicken egg. You could probably even use a ¼ c applesauce if you really wanted to.
- Milk: yes, you can use any kind of milk you prefer, just make sure to stir through the vinegar to sour it.
- Freeze any extras (yeah right) and defrost in the toaster.
vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free option // refined sugar-free
OMG, such beautiful photos!!! I am so in awe! Wonderful looking pancakes =)
Oh thank you Karen 😀
Oh, yes, now those really do look like proper pancakes. I totally love the idea of banana bread meets pancakes, especially with all that syrup and walnuts. Excellent choice this month.
I am SO glad you chose these pancakes (although that slushy is fantastic, too)! They are probably my most favorite breakfast food, and I’m not really even a pancake person. And you made them gluten-free! Love it! 🙂
Thank you for the inspiration Kim!
Love your photos, they are worthy of a magazine dedicated to the best bed and breakfast spots!
would love a couple of these babies right now as I am having my cappuccino and enjoying a morning without having to go to work early
Oh Sally you’re too kind 🙂 Have a lovely lazy morning!
I’ll definitely be giving these a try this weekend! Excellent pick this month 🙂
Yes, do it! Then make extras for the freezer 😉
YES please! I would LOVE these for breakfast any day of the week! What a fab seasonal recipe for SRC too! Karen
Banana bread pancakes? Genius!
I will not disagree with that. ha!
Hi JJ. I’ve been following your blog for a little while now and thought it time to tell you how much I like it. You are surely talented 🙂 Love your recipes and photos!
Thanks for introducing me to SRC – I love that little project
Looking forward to many more delicious recipes!
– Josefine
Hi Josefine, thank you so much for your kind words! So glad I’ve discovered your blog now too – it’s gorgeous! xx ~ J
I love love love banana pancakes (and I believe I chose them for a past SRC myself!) and yours look SO wonderful. And how lovely your pictures are — they look like a cover of a cookbook. Wonderful choice for the SRC this month!
WOW they look stunning! Guess what we’ll be having for breakfast this weekend? Awesome pick! 🙂
Those are some gorgeous looking pancakes!
Gorgeous pictures as usual! Looks delicious..great SRC pick!
What a beautiful choice this month. They turned out so pretty! Hope you had a great Memorial Day!
I’m very into pancakes at the moment and these would be perfect for my little man!
Your pictures are beautiful. I love pancakes for a special breakfast. I wish time allowed for some every day. These look marvelous. Great pick!!
Such beautiful photos! Those pancakes look delicious. I loved looking through your blog this month!
I always love a good pancake and you have made these look the treat for a relaxed weekend breakfast. Great choice for reveal day!
Oh my those look absolutely AMAZING!! Love the sound of hearty, filling, tasty banana bread pancakes!
Yum! These look insanely good! And pretty! I love how they are so allergy friendly!
Banana bread meets pancakes, genius! These look oh-so-good!
love that you made these gluten free and vegan! Awesome.
Great pick this month!
Beautiful photography. Those pancakes look amazing. I love your dishes, too!
I made them this morning and they were so delicious, no syrup needed! They received 4 thumbs up in this house!!!!!!
These photos are so cozy and inviting! I LOVE everything about this recipe. Great work!!
xx, Jess