Many of my most vivid memories revolve around food. I don't remember much of my childhood, most of it is a pretty blur now, but I can remember clearly my mom's banana-nut pancakes. I can see her whisking together a batch on a leisurely Sunday, while my dad and I lounged around the kitchen, still in our pajamas. Maybe we'd help her with mashing the bananas (even though she was really the best at that) or chopping up the frozen pecans that Grandpa had sent from Mississippi, while she started heating up the near-ancient griddle (which probably still makes perfect pancakes to this day). I remember how perfect those pancakes looked and smelled, how fluffy they were on the inside, and how satisfying each bite was - especially those bites that had a nice crunchy pecan inside. Pure, sweet, Sunday heaven.
So with today being Mother's Day, and my mother being three thousand miles away, you can imagine how badly I might be missing her. And, how much I might be wishing for a plate of her banana-nut pancakes. While it's impossible to recreate those perfect pancakes of my childhood, I have found that this absurdly simple recipe can help satisfy my crazed banana-nut nostalgia. Better yet, I've adapted it to meet my current low-FODMAP diet needs (more about that here), and even better yet, you can make this in your blender, so cleanup is a snap.
I like using buckwheat flour here when I have it on hand, because I enjoy its earthy, nutty quality. Feel free to sub out another type of flour if you'd prefer. Walnuts are a classic partner to banana, and I like them in my pancakes, but you could also use pecans (which would be more faithful to my mother's version), hazelnuts, or whatever you have on hand. Maybe even chocolate chips, if you're feeling wild! Treat yourself - it's Mother's Day, after all!
- 1 cup gluten-free rolled oats
- 1/2 cup buckwheat flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 unripe bananas*
- 2 eggs
- 1/2 cup unsweetened almond milk
- 2 tbsp maple syrup**
- 2 tbsp melted butter or oil, for frying
- 1/2 cup chopped walnuts
1. Place the oats into a blender, and blend until they have reached a flour-like consistency.
2. Add the buckwheat flour, baking powder, cinnamon, and salt to the blender carafe and pulse to combine.
3. Add the bananas, eggs, almond milk, and maple syrup to the blender. Process until well combined, about 30 seconds. Let the batter rest for about five minutes.
4. While the batter is resting, heat a nonstick or cast iron skillet over medium low heat. Lightly grease the skillet with butter or oil.
6. Working in batches, add heaping quarter cups of batter into the hot skillet, gently spreading the mixture into circular shapes if needed. Sprinkle the chopped walnuts onto each pancake while the batter is still wet, about 1-2 tsp per pancake. Once the edges begin to appear dry and the bottom sides are golden brown (about 3-4 minutes), flip each pancake and cook for another 3-4 minutes, or until cooked through.
7. Transfer to a 200 degree F oven to keep warm or serve immediately with maple syrup.
* If not following a low-FODMAP diet, you may use ripe or unripe bananas! For individuals eating low-FODMAP, bananas that are still slightly green on the outside are best, per Monash University.
** If you're not low-FODMAP and are making these with ripe bananas (see above), feel free to omit the maple syrup - they're pleasantly sweet without it!
Makes 4 servings.