Banana Walnut Oatmeal Pancakes (GF, V)

Could you use a little comfort food right now? Truly, that question comes pretty close to defining the word ‘redundant’, doesn’t it? We could all use a little comfort, most of the time. But these days…oh my. Someone shared a meme recently that illustrated how we’re feeling as having grief in one hand, gratitude in the other, and oh those words swept over me in the moment like a warm hug. We are lucky life is good; but even the gratitude is…so complex.

In any case, let’s get back to something more cheerful: like pancakes. Utterly scrumptious comfort food. Even better, shortcut comfort food. So easy, quick, and forgiving—so versatile and symbolic of weekend freedoms. And, best of all, so easy to make a pretty downright wholesome sort of indulgence.

Blending psyllium fiber, oats, and gluten-free flour, this tempting banana walnut breakfast is sure to kick off any morning with joy. What’s more, the wholesome ingredients provide sustained energy for a day of work and play. Hearty and tender, these pancakes are vegan, gluten-free, naturally-sweetened, oil-free, and oh so delicious. I hope you enjoy! Happy warm, fuzzy weekend feelings. xo

Vegan, GF Banana walnut blender pancakes

Makes

12-14 pancakes

¼ Cup unsweetened applesauce
1 Tablespoon apple cider vinegar
1 chia egg (1 Tablespoon chia seeds mixed in 3 Tablespoons water)
2 Cups unsweetened almond or other non-dairy milk
½ cup mashed ripe banana (1 medium) 
1 ½ Cups gluten-free flour blend
½ Cup oats
1 Tablespoon ORGANIC INDIA Cinnamon Spice Psyllium Pre & Probiotic Fiber
½ Teaspoon ORGANIC INDIA Ceylon Cinnamon (2 capsules)
1 ½ Tablespoons baking powder
¼ Teaspoon sea salt
½ Cup chopped walnuts
To serve: Maple syrup, chopped walnuts, and sliced banana

Add the wet, add all ingredients except for the walnuts into a blender. Blend on high until smooth, about 30 seconds. Add walnuts and lightly blend about 10 seconds more to mix through while maintaining some nutty texture. The batter should be thick but pourable. 

Heat a large nonstick skillet coated with cooking spray over medium heat. Once hot, pour ¼ to ⅓ Cup of the batter onto the skillet, and cook until the pancake surface begins to gently bubble (about 1 ½ to 2 minutes). Carefully flip and cook 1 ½ to two minutes more (until lightly browned underneath). Repeat with the rest of the batter, adding additional milk if needed.

Transfer to a baking sheet and keep warm in the oven until all the batter is prepared. Serve warm, and enjoy topped with maple syrup sliced bananas and walnuts.