My favorite restaurant in Portland, Oregon, is a lovely little place called Harlow. Not only is it the most darling restaurant with the freaking friendliest staff on the planet, Harlow also serves up some of the most delectable gluten-free food I’ve ever had. One of my favorite dishes is their Walnut Flapjack Pancakes. These scrumptious pancakes are naturally sweetened with banana. I wanted to see if I could accomplish making these on my own so I found a recipe online that I could easily make vegan and soy-free in addition to being gluten-free. The results are pretty darned tasty! Although I didn’t have any walnuts when I made them today, you’ll definitely want to have some on hand, in addition to some coconut flakes. Yum!
One thing you’ll want to watch out for is making them too thick and be sure to cook them on a lower heat. If they are too burley and the temperature is too high, the insides could still be raw and that makes for a yucky culinary experience. So make sure that your pancakes are kind of thin so that they get cooked all the way through.
Banana Oatmeal Pancakes
2 large bananas, mashed
2 tablespoons Soy Free Earth Balance margarine
1 Tablespoon lemon juice
1.5 teaspoons Ener G egg replacer
3 Tablespoons water
1 cup oat flour
½ teaspoon salt
½ teaspoon baking soda
dash ground cinnamon
Instructions: Thoroughly mash the bananas. Add the wet ingredients and stir. Then add dry ingredients and blend until all ingredients are well-moistened. Heat pan on low-medium heat on stovetop. Spray pan with non-stick coconut oil. Pour 3 or 4 large spoonfuls of batter into pan and allow each pancake to spread. When pancakes begin to bubble on bottom or you can tell that’s they are getting nice and brown, about 3-5 minutes, you can turn them over and cook on the other side for 3-5 minutes. Serve and enjoy!