I hail from a family of pancake aficionados.
Every birthday morning, after being showered with the “Wake Up, Megaroons” song, my dad, commonly referred to as Pancake Man, would always have a heaping plate of fluffy, white stacks waiting upstairs for me. Some years it was Mickey Mouse, while other times it was a music note shape, but my absolute favorite was chocolate chip pancakes sans the maple syrup.
Even now, when I get a chance to sneak back up to Iowa for a visit, this breakfast dish is my go-to comfort food no matter the hour of the day. Of course, my palette has matured somewhat over time and nowadays I crave more of the healthier, fruit-based concoctions.
I guess you could say I inherited the Stiles skill of pancake-making because most Saturdays I’m found in the kitchen whipping up a batch for Andrew and myself. Take a look at this easy and delicious recipe I recently came across online. It’s been tasted and approved over in our apartment, so I hope you all enjoy it as much as we did!
1/2 mashed banana
1/4 cup orange juice
1/2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/2 cup unsweetened almond milk
3 tablespoons flax meal
4 teaspoons coconut oil
1/2 cup oat flour
1/2 cup unsweetened shredded coconut
Pinch coarse salt
Peach segments for serving
Honey for serving
In a large mixing bowl, combine banana, almond milk, flax meal, and 2 teaspoons oil and then let stand until thickened for about 10 minutes.
Whisk in oat flour, coconut, orange juice, baking powder, cinnamon, and a pinch course salt. Batter will then begin to thicken even more.
Heat 2 teaspoons oil in a cast-iron skillet over medium heat. Working in batches, spoon in 1/4 cup batter and flatten into 3-inch rounds with a spatula. Cook until golden, flipping once, about 6 minutes per side. Serve with peach segments and honey and then, most importantly, enjoy!