Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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Jan 02 2013

Walnut Banana Pancakes

I've never been a big savory breakfast eater. Savory items were reserved for afternoon and evening eating, or the very occasional brunch. In fact, for most of my life, sweets were the only thing eaten before 11:00 am. Cold cereal, toast & jam, oatmeal, pancakes, french toast..... As you can imagine, going sugar free and gluten free would be really hard to do for someone like me. I made the big transition by having smoothies just about every morning. They were sweet but also full of nutrient rich veggies. After a while, savory things started to sound good before noon — like one of my scrambles. BUT — every once in a while I really have a hankering for something sweet (that you can't drink through a straw) — like pancakes! 

 

Pancake Ingredients

  • 1-1/3 cup oats
  • 2/3 cup walnuts
  • 1 teaspoons baking soda
  • 1/8 teaspoon salt
  • 2 bananas
  • 1-1/3 cups almond milk
  • 2 teaspoons olive oil
  • 1-1/2 tablespoons agave maple syrup
  • 2 teaspoons vanilla extract
  • coconut oil for grilling

Garnish Ingredients

  • Agave Maple Syrup
  • Banana(s), sliced
  • 1/4 cup chopped walnuts

Directions

Step 1: Using a food processor, pulse your oats until they become powdery — like a thick flour. Move to a large mixing bowl.

Step 2: Then, pulse your walnuts until they are also powdery, taking care not to over-pulse so they don't turn into butter. Move to the same mixing bowl and add your baking soda and salt. Stir to combine.

Step 3: In the same food processor, blend the bananas, almond milk, olive oil, agave maple syrup and vanilla.

Step 4: Fold the wet banana mixture into the oat mixture until combined. Refrigerate for approximately 20 minutes to help thicken the batter.

Step 5: On a medium hot flat-grill melt some coconut oil to coat (I use my flattened-out panini maker). Using a 1/4 cup as a ladle, pool the batter onto the heated grill and flatten out slightly with the bottom of the cup.

NOTE: These take a while to cook, and will be much darker than a regular pancake.

Step 6: Once the bottom has browned, flip to brown the other side. When done, the center of the pancake may still be moist.

Step 7: Stack and serve with agave maple syrup, chopped walnuts and freshly sliced bananas. Enjoy!

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