Some days, I have to force myself to eat breakfast.
Today was not one of them.
These are coconut banana pancakes from the brand new (and completely fabulous!) In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World. The book is written by the adorable and fabulously talented Cara Eisenpress and Phoebe Lapine, who blog over at Big Girls, Small Kitchen. I have an extra copy of the book to give away to one of my readers.
I adapted the recipe just a bit by substituting pulverized oats for the all-purpose flour so these are gluten-free as well as dairy-free (they are made with coconut milk). You know I adore recipes that are delicious as well as nutritious, and these pancakes fit the bill.
This is the fourth recipe I’ve made from Phoebe and Cara’s cookbook, and I have loved them all. I am also loving the stories woven in with the recipes (they are so charming!)…I really cannot say enough good things about it.
If you’d like to enter the giveaway for In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World, you can leave a comment on my last post or here. I’ll use the total number of comments from both posts to pick a winner with help from random.org.
1. In your comment, please let me know if you have a small or big kitchen.
This giveaway is open until next Monday, June 6, 2011 at midnight. Make sure I have your email so I can contact you if you win; please note the giveaway is only open to US residents.
Gluten and Dairy-Free Coconut Banana Pancakes
Slightly adapted from In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World
* 1 cup oat flour (these can be purchased from Bob's Red Mill , or you can pulverize organic rolled oats in a blender until finely ground); make sure to use certified gluten-free oats if you have celiac disease
* 2 teaspoons baking powder
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon fine sea salt
* 1 very ripe banana
* 1 tablespoon plus 1 teaspoon raw cane sugar or muscovado sugar
* 1 large egg, preferably organic and free-range
* 3/4 cup coconut milk (I use organic, whole coconut milk)
*1 tablespoon organic coconut oil, plus more for cooking the pancakes
* Butter, for serving
* Maple syrup, for serving
* sliced banana for garnish-optional
1. Mix oat flour with baking powder, cinnamon, and salt in a small bowl.
2. In another bowl, mash the banana with the brown sugar. Add egg, coconut milk and 1 tablespoon of the oil.
3. Fold flour mixture into banana mixture. Stir to combine (don't overmix).
4. Heat a cast-iron or other heavy skillet over medium heat. Brush lightly with the coconut oil (or cook the pancakes in butter). Phoebe and Cara recommend making a test pancake to see if the temperature of the skillet is correct. Clearly I should have followed their directions, as my pancakes got slightly burned from me overheating the pan. Make sure to lower the heat of the pan if the pancake(s) brown too quickly (on the other hand, if your pancake(s) don't flip easily, then your pan isn't hot enough).
5. Cook pancakes for 3-4 minutes on each side, until brown and cooked through. Top with butter, if you like, as well as sliced banana and maple syrup.
This post is linked to Slightly Indulgent Tuesday.