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!