We survived March and the last bit of snow, hoping that April doesn’t bring any more snow, especially since Easter is in a few weeks. Just rain and more rain, and lots of flooding. The falls are intense. Praying the flooding will cease and for protection for those close to rivers. I ran through some puddles in my most recent race around a lake. Praying for those whose houses are right on the water.
I started my tradition of weekend pancakes again. Making a few of my favorite recipes and trying some new recipes. I have made this particular recipe a few times in the past few months, and will be sharing another great pancake recipe soon. Pancakes can get a bad rep, but they can actually be a healthy and whole breakfast. You can pack them with protein, fruits and whole grains. Or go the flourless route and vegan route. The possibilities are endless.
They are especially great after those long weekend runs, helping muscle recovery and providing the body with the much needed nutrients it needs after a hard, long workout. Skipping the premix stuff is the key. Most pancake mixes are filled with synthetic ingredients and preservatives, as well as additives your body doesn’t need. For example the popular Krusteaz Buttermilk Pancake mix isn’t nonGMO, contains lots of sodium and added sugars, has soybean oil (largest GMO crop), soy flour, sugar, dextrose (another sugar) and modified food starch. Not the healthiest of mixes.
Homemade pancakes are easier than you may thing, especially if you go the flourless route like we do most of the time. Or you can make your own pancake mix and just add the liquids on pancake morning. It’s really quite simple, and who doesn’t love pancakes for breakfast, especially with the right toppings, such as peanut butter and pure maple syrup, my favorite.
These Vegan “Buttermilk” Pancakes taste like Krusteaz famous mixed pancakes, but without any of the additives and they are vegan and flourless. I missed a fluffy, buttermilk pancake and it turns out they are not hard to replicate if you want a vegan and gluten free pancake. So I modified my Flourless Pancake Recipe, taking out a few ingredients, making it even more simple and adding some ingredients.
The secret to that fluffy, buttermilk like pancake is baking powder and apple cider vinegar. Yes, you can have a fluffy, buttermilk pancake without the flour or the buttermilk. I asked my mom what she would put in her own pancake mix, and she listed a few ingredients one being baking powder. I thought, ding….that’s it!! My missing piece. Apple Cider Vinegar helps to give it the buttermilk like taste. You can make your own buttermilk using dairy milk and vinegar or lemon juice, so ACV would do the trick.
These are simple, throwing in a few ingredients in a blender or food processor, pour, heat, flip, top and enjoy. YUM!! Easily freezable as well and you can enjoy with your favorite mix-ins from chocolate chips to fresh berries or nuts.
- 1 ripe banana
- 1 heaping cup of rolled oats (gf)
- ½ c almond milk (or milk of your choice) or water
- 1 Tbsp baking powder
- 1 Tbsp apple cider vinegar
- Optional: Little Cinnamon & Vanilla Extract
- Combine all ingredients in a blender or food processor and blend until smooth.
- (Letting the batter sit for a few minutes, allows it to thicken)
- Using a griddle or a frying pan, heat over medium heat or about 275-300 degrees on the griddle. Pour pancake mixture onto greased griddle, making a few pancakes.
- Cook for 1-2 minutes, until mixture starts to bubble, flip and cook on the other side for another 1-2 minutes. (repeat with remaining mixture)
- Enjoy with your toppings of choice.
- **I like to double the recipe to have enough for freezing or leftovers
I like to double my recipe to make a few extra pancakes for freezing or for leftovers for another pancake breakfast. Told you the recipe was easy. Click To Tweet
Until Next Time Be Whole and Be fit