These Fruity Pancakes are loaded with both fruit and flavor. If you’ve ever thought being healthy means denying flavor, then this is one recipe that will show you it truly is possible to have both.
I used to have a thing for diet pepsi. I would have at least one a day. I still have an occasional soda, but I have definitely cut way back. And there was a time when I was also concerned about getting too much caffeine so I would drink caffeine-free diet pepsi. I remember looking at that dark, bubbly fluid and wondering just exactly what was I drinking? No caffeine. No calories. What was left?
This may be the same question you could ask about today’s post. Not only is this recipe vegan, but it’s also gluten free. No eggs and no milk, that is kind of understandable. But no wheat flour? That just seems a little crazy. Don’t worry, folks, I haven’t gone bonkers, but these pancakes are a little fruity!
If it makes you feel any better, I was skeptical about this recipe as well. At least at the beginning. It calls for an entire apple (well, not the seeds), and a banana thrown into a blender. That sounds more like my smoothies than a pancake. But I was already on this Fruity Pancake path so I was going to see it through. Translation? If I have to wash that blender, there better be some darn good pancakes as a result of it!
The skeptic in me was rewarded with some delicious and rather healthy pancakes for breakfast. I topped mine with sliced bananas and a little bit of maple syrup.
You may be wondering why I’m doing more gluten-free recipes lately. It all began when I re-read the book by Kathy Freston, Quantum Wellness. Kathy recommends that everyone take a 21-day cleanse at least once a year. It’s actually a cleanse diet that was made famous by one reader in particular, Oprah. If I recall, Oprah had a 5-star chef who followed her around and prepared mouth-watering recipes that met the cleanse guidelines.
The only stars in our kitchen are the ones I see after I bang my head on the cabinet door (which happens more than I care to admit). So the trick to getting through my 21-day Quantum Wellness Cleanse was to hunker down and figure out some recipes of my own to try. What’s included on Kathy’s cleanse? It’s really more about what’s not included. Kathy recommends avoiding the following for 21 days:
Obviously as a vegan, I had the first two down. Alcohol has never been a big deal to me one way or another. I enjoy it from time-to-time, but don’t feel deprived if I don’t have it. Caffeine is a little bit harder just because I really love iced tea when I go out to lunch from time-to-time. Gluten? That seemed like an impossible thing to give up. And sugar? Well, to be perfectly honest, I never gave it up entirely, but I did greatly reduce it.
I found, though, that once I was free of gluten for a few weeks that I felt really good. So I’ve continued to eat primarily gluten-free ever since. I still make gluteny food for my family which is mostly what I share on this site. But every now and then I have to tame my desire for pancakes or whatever else it is that sounds good in the moment.
Today’s hankering was for pancakes. This recipe did a great job of feeding the beast in me while following Kathy’s cleanse rules at the same time. Well, all but one. I don’t know if she counts maple syrup as “sugar” or not, but since it’s all natural, I’m going to put it in the “ok” column, but let’s just keep that between you and me.
(Adapted recipe from Averie at Love Veggies and Yoga)
- 1 medium apple, cored and chopped
- 1 medium banana, chopped
- 1 tablespoon flax seeds, ground
- ¼ cup raw almonds
- ½ cup water
- ½ cup gluten-free flour, (I used brown rice flour)
- ⅓ cup dry oats
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 pinch cinnamon
- ¼ teaspoon vanilla
- Vegetable spray
Blend first 4 ingredients in a blender and then walk away. That’s right. Let it sit for a bit while you go do a few other things. You know, like paint your nails or go do a few yoga poses. But don’t get too relaxed because there are more steps to follow.
Next add the gluten-free flour and dry oats into the blender for a few seconds until everything is well combined.
Follow this by adding the baking soda, powder, and cinnamon. Add the vanilla. Here is where you can add more water (or soy milk) if you think the mixture is too thick. I like my pancake batter to be more runny than thick so I did add a little bit of water to the recipe at this point.
Heat your griddle over medium high heat. Spray some vegetable spray, and pour about 1/4 cup of this fruity pancake batter in the pan. Be sure to allow enough space between the pancakes. When you notice bubbles appearing on the top of the pancakes it’s time to do some flipping. I keep my can of veggie spray handy and while I have the pancake on the spatula, I’ll spray a bit of it on the pan. I stored the finished pancakes in a slightly warm toaster oven.
Continue with this process until you’re through with all the batter.
Enjoy these gluten-free Fruity Pancakes with sliced bananas and maple syrup.