I have completed 58 recipes in my 2nd cookbook (yaaaayyy!). The 75 recipe manuscript is due November 1st and I’ve been feeling the pressure to crank out recipes every week. Like, 3-4 recipes a week. Perfected recipes that are gluten-free and using almond flour – an ingredient I’ve fallen head over heels in love with.
When developing recipes, much less gluten-free recipes for a gluten-free novice like myself…it can prove to be quite challenging. In the past few months I’ve experimented with almond flour in so many ways and to say I’m ecstatic with what I’ve come up with would be an understatement. A little trial and error and gluten-free goods can taste great. And be healthy.
It came as no surprise that the breakfast recipes for my cookbook were the first to be developed. The breakfast recipes for my gluten-free cookbook are nearly finished up and I’ve only got one recipe to perfect before putting a big check mark next to the entire chapter. Ahh…that will feel amazing. And a bit bittersweet.
Making breakfast is probably my favorite way to spend my time in the kitchen, yet, I only really create time to do so on the weekends. Or for dinner. But that doesn’t happen all that often.
These pancakes are very much so not gluten-free. It was quite enjoyable, in fact, to make a recipe with a gluten-packed whole wheat flour and know that a 5-star breakfast would be ready in minutes. No muss, no fuss.
There was no breakage or pancakes during the flip or pancakes that were far too moist or far too dry that required me to go back to the drawing board. Nope.
- 2 cups whole wheat pastry flour or white wheat flour
- 2 tsp baking soda
- ¼ tsp salt
- 1 Tbsp brown sugar
- ¼ cup white sugar
- 1 tsp cinnamon
- 2 large ripe bananas, mashed
- ⅔ cup lowfat buttermilk
- 1 Tbsp vanilla
- 2 Tbsp coconut oil, melted and cooled
- ⅓ cup walnuts, chopped
- In a large bowl, whisk together the flour, baking soda, salt, brown sugar, white sugar, and cinnamon.
- In a separate medium bowl, mash the bananas against the side of the bowl with the back of a fork. Whisk in the buttermilk, vanilla, and coconut oil.
- Add the wet ingredients to the dry and mix to combine. Fold in walnuts.
- Heat a griddle or nonstick skillet over medium-high heat. Add the batted in heaping ¼-cup scoops to the hot griddle or skillet and heat 3-4 minutes before flipping. Cook an additional 1-2 minutes. Serve hot.
Workout then work. Have a great week!
So when can I pre-order your next book ?? 🙂 These look yummy and I want to make them one night this week for dinner…all my bananas are in the freezer…will they work? I also just bought some almond flour…now gotta try it 🙂
Um, these are SOOOO getting made Sunday morning! DROOL!
these sound divine..I am done with 7/100 recipes from your book 😛
You are doing awesome with the cookbook! I’m so impressed 🙂
I actually love walnuts – can’t wait to give these a try! Happy Monday Nicole!
Congrats on completing 58 recipes! I’ve been experimenting with almond flour lately, and I like it a lot.
Yum yum yum! I just made your banana donuts on Saturday. I used mini chocolate chips and some cocoa powder in ’em cause I didn’t have any cream to make ganache. Anyway, these look just as great!
I have read 2 reviews on your book and must say I cannot wait to get my hands on it! These banana bread pancakes look devine!
Awwwm thanks Shashi!
Okay, literally I had 20 minutes to go before leaving work this morning and I thought “I have time to make Nicole’s banana bread pancakes!”
Questions: no baking powder? I added it to mine as that makes my pancakes fluffy – 2 teaspoons
Also, the batter was SUPER thick, like thicker than muffins thick. So I added 3/4 cup skim milk and a container of Chobani honey and that thinned it out enough to pour the pancakes.
Delicious though! And I subbed in pecans for the walnuts – 😀
Yes! The batter is very thick…I had to spread it with the back of the measuring cup. And nope, I didn’t use baking powder. They were still super fluffy, I was pleasantly surprised 🙂