Gluten Free Banana Pancakes

I had planned a post on how we have been saving up enough $$$ to finance our sailing trip, as I get asked just that over and over again. I’m afraid the answer will have to wait a couple of days as this morning’s breakfast got in the way. It wouldn’t be nice not to share it with you. It’s yummy, it’s quick, it’s sugar and gluten free and the left overs make a great snack for the kids throughout the day – it’s banana pancakes.

A general note on the recipes I put up on this blog: They most likely don’t have more than five base ingredients, plus an extra optional few. I try to keep life simple and this doesn’t stop in the kitchen – more so since my beautiful boys were born over the past two years. All mothers and sailors, respectively with either scarce time, or ingredients, or both, will hopefully appreciate this fact.

“Simplicity is the ultimate sophistication.” (Leonardo da Vinci)

1/2 cup walnuts
1/2 cup oats

Mix the two with a pinch of salt in a blender until flour like consistency.

1 ripe banana
2/3 cup milk of your choice (I used coconut milk)
2 tablespoons of maple syrup

Mix the three with a gulp of olive oil (plus vanilla if you have). Then combine wet with dry ingredients. Let sit for half an hour at room temperature or in the fridge over night. Slightly heat coconut oil, butter or anything else you got to avoid the dough sticking to your skillet. Drop as many heaped spoon mountains as skillet allows and spread slightly with the back of your spoon.

I like making mini portions as I find them more fun and they are easier to grab as snacks later in the day. The secret is GENTLE heat. Your patience will pay off as the pancakes won’t burn on the outside and stay raw on the inside, but will be nice and soft all way through.

Enjoy the whole thing with honey, fruit, nuts, chocolate dip and/or whatever else your imagination dishes up. Bon appetit!