Low-FODMAP Banana Nut Pancakes

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! 

low-FODMAP Banana Pancakes, by Brunchographers

Ingredients

• 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

Method

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. 

Best Girl | Downtown Los Angeles, CA

While most change happens gradually, there are times when life pulls a Metamorphosis and flips your world upside down overnight. An example: one evening, you may find yourself dining in your hotel’s restaurant, enjoying a few gems found amidst an overall unremarkable menu. It’s not worth writing home about but it’s nothing to complain about either, and the place certainly delivers on the “cooler than thou” vibe that you were promised upon booking your room at the Ace. You go to sleep (maybe you dream about too-tough octopus, what do I know?), and you wake up to a note slipped under your door. It’s announces that the restaurant from last night now has an entirely different name, and an entirely different chef. Oh, and that chef is quite possibly the best in the city. When you wander down for breakfast, the place looks the same and sounds the same, but it now smells of bacon and possibility - and of that rare satisfaction of knowing you got to experience a cool new thing before anyone else did. 

Tonkatsu Chicken Sandwich at Best Girl, Los Angeles, CA

For the record, the above example is not at all what happened to us; your faithful Brunchographers were not on the premises the day Michael Cimarusti pulled a Lemonade and transformed the Ace Hotel’s L.A. Chapter into Best Girl overnight. But we are fairly accomplished when it comes to visualization, and we can identify with how exciting that moment might have felt for those who were there. In reality, we rolled up to the Ace about a month after the deed had already been done, fashionably late under the guise of giving the restaurant some time to “get its bearings” (sure, that’s it - our delay had nothing at all to do with the fact that schlepping downtown is such a process). Inside, the restaurant is as hip as you’d expect the Ace’s restaurant to be: cozy without sacrificing design, vintage with just the right amount of modern, and quirky without going over the top. Sure, the pencil-drawn caricatures on the walls may leer at you as you walk to the bathroom, but a pump of the high-end perfumed soap will bring you right back down to earth. 

Best Girl, Los Angeles, CA

Rainbows over our menu at Best Girl, Los Angeles, CA 

The menu at Best Girl is a departure from what Angelenos might expect from Cimarusti - rather than the elegant seafood-focused dishes he’s known for at Providence and Connie & Ted’s, the fare here reflects the more casual meals that the chef and his family prepare at home. Each item has ties to either Cimarusti or his wife (pastry chef Crisi Echiverri, who oversaw Best Girl’s dessert program) in some way, be it flavors borrowed from their families’ ancestral heritage or a riff on a dish they love to prepare for their son. In some ways, a perusal of Best Girl’s menu is like taking a look into what a great culinary mind’s day off might look like, whether it’s a quick and simple breakfast, a satisfying midday meal, or a relaxed dinner shared with friends. 

Cozy seating at Best Girl, Los Angeles, CA 

At brunch, a wide array of Best Girl’s favorites can be enjoyed, with options from both the breakfast and the lunch menus at your fingertips. You may want to begin with a cocktail, like the Lucky Girl, a tart and floral option that arrives with a paper fortune to help you plan your future. If something from a bottle’s more your thing, there are plenty of tempting options on the eclectic wine and beer lists. Or, if it’s one of those days (and it was for me), you may choose to stick with a classic cup of coffee, because it’s Stumptown, and its deliciousness will warm your heart. 

Buckwheat Pancakes at Best Girl, Los Angeles, CA 

As for food, the Buckwheat Pancakes both confounded our palates and satisfied that persistent craving for something soft, fluffy, and a little bit sweet. While these run a little thinner than the average pancake, their warm nutty flavor and light texture is as pleasant as it gets. On top, the blueberry compote tastes homemade and lends a tart, satisfying punch, while a drizzle of maple syrup offers mellow sweetness. But what truly sets these cakes apart is a mound of creamy butter that’s been smoked, offering a hint of campfire to every bite. It’s at first confusing, and then it becomes a little bit funny, and it finally settles in as charming, warm, and comforting. Hey, if your brunch isn’t sending you on a little bit of an emotional rollercoaster, you’re missing out. 

Buckwheat Pancakes at Best Girl, Los Angeles, CA 

Tonkatsu Chicken Sandwich at Best Girl, Los Angeles, CA

Now, listen very carefully: you will be cheating yourself if you walk away from Best Girl without trying the Tonkatsu Chicken Sandwich. Please trust us on this. Between the two halves of a light and spongy sesame bun lies a flavor combination that is absolutely divine: a crunchy-yet-delicate crust envelops juicy and tender chicken, a swirl of yuzu koshu mayo offers tang and umami all at once, and a heap of miso cabbage is both creamy and tender. If we were doing a top-ten-things-we-ate-this-year list (and after this dish, we thought about it), this sandwich would be on it, and it would be very near the top. So just order it.

Tonkatsu Chicken Sandwich at Best Girl, Los Angeles, CA 

It is amazing to consider that a restaurant with a pedigree like Best Girl’s could open without an ounce of fanfare, and that one of L.A.’s most esteemed fine dining chefs could suddenly shift focus to create down-to-earth, comforting, everyday meals — but perhaps it’s this restaurant's sense of rebelliousness and willingness to challenge the status quo that makes the entire Best Girl experience so alluring.

Best Girl
927 S Broadway
Los Angeles, CA 90015

Apple Oatmeal Griddle Cakes

Fall is officially here, and with it, pumpkin everything. As much as I love all manner of squashes, it's about time that another fall darling has her day in the sun: the apple. Today we celebrated this sweet, crisp autumn treat by slicing it oh-so-thinly and tucking it inside a hearty, satisfying oatmeal griddle cake. It was divine, and you should absolutely try it, too. (And yes, a griddle cake is just a fancy term for a pancake. But "griddle cake" sounds so much more rustic and satisfying, doesn't it?)

This recipe is simple enough to whip up in the morning before you go to work (they're a breeze to whip up in the blender!), or can be made in large batches and frozen to be enjoyed throughout the week. Packed with fall flavors like apple, cinnamon, maple, and pecan, these beauties are hearty enough to keep you focused and full until lunch. Oh, and did I mention that they're gluten- and dairy-free? What more could you ask for?

 

Ingredients

• 1 1/2 cups gluten-free quick cooking rolled oats (or more if desired)
• 1 cup almond flour 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon 
• 1/2 tsp salt 
• 1 c Maple Pecan Malk (or, 1 c non-dairy milk of choice + 1 tbsp maple syrup)
• 2 tbsp maple syrup
• 2 tbsp melted vegan butter 
• 2 eggs 
• 1 tsp vanilla extract 
• 1 - 2 apples, very thinly sliced (a mandoline helps) 

Method

1. Place one cup of the oats into a blender, and blend until the oats have reached a flour-like consistency.

2. Add the almond flour, baking soda, baking powder, cinnamon, and salt to the blender carafe and pulse to combine. 

3. Add the wet ingredients to the blender: Malk (or non-dairy milk), maple syrup, melted butter, eggs, and vanilla. Blend until well combined, about 30 seconds.

4. Add remaining 1/2 cup oats and blend until just combined (this step allows for larger pieces of oats in the mixture, which adds a nice texture). Let mixture rest about 10 minutes - it will thicken during this time. If, after ten minutes, the mixture is still thinner than you'd like, add another 1/2 to 1/2 cup oats and blend again to combine. 

5. While the batter mixture is resting, preheat a nonstick or cast iron skillet over medium low heat. If desired, lightly grease the skillet with more butter or oil (if your skillet is truly nonstick, you can skip this step). 

6. Working in batches, add heaping quarter cups of batter into the hot skillet, gently spreading the mixture into circular shapes if needed. Arrange 3-5 apple slices on top of each griddle cake as they cook, and gently press into the batter. Once the edges begin to appear dry and the bottom sides are golden brown (about 3-4 minutes), flip each griddle cake and cook for another 3-4 minutes, or until the apples have begun to caramelize and the cake has cooked through.

7. Transfer to a 200 degree F oven to keep warm or serve immediately with yogurt or maple syrup. 

Makes 4 servings. 

This recipe was inspired by Live Simply's Busy Morning Almond-Oat Pancakes!

Doma Kitchen | Marina del Rey, CA

Angelenos are notoriously adventurous eaters. Perhaps it's our cultural melting pot of a population; a never-ending stream of multi-cultural cuisines has somehow conditioned us to crave the new and unusual. A quick flip through Yelp will prove that the options are indeed never-ending: Mexican, Indian, Italian, Venezuelan, Brazilian, Ethiopian, Thai, Greek, Afghan, Korean, Japanese, Lebanese, Chinese… there are even a couple of Himalayan restaurants in town. One cuisine we don’t too often encounter is Eastern European - and while latkes, plov, and schnitzel may not be on your regular DoorDash rotation yet, Doma Kitchen may tempt you to reconsider. 

Tucked away in a quiet corner of a sizable complex in Marina del Rey, Doma Kitchen is a classic diamond-in-the-strip-mall find. The comfortable, rustic-meets-modern space is the third iteration of the restaurant, opened a little under a year ago after outgrowing its two previous locations in the South Bay. Even in this new larger space, the restaurant buzzes with activity on weekend mornings as Marina del Rey residents gather over mugs of Red Bay Coffee and Chef Kristina Miksyte’s fresh, handmade pastries. They look just about as cozy as they might if they were in their own living rooms, which feels appropriate given that the name of the restaurant means “home” in the Slavic language. Miksyte and owners Angelika Corrente and Stanislav Mayzalis have infused the place with plenty of homey touches, from adorable little knick-knacks displayed above the pastry station to pretty handwritten chalk signs inviting you to “dine at our home.” 

Miksyte’s menu marries traditional Eastern European staples she enjoyed while growing up in Lithuania with contemporary Californian concepts, like using local, farm-to-table produce and sustainably raised meats. While the lunch and dinner menus feature plenty of Eastern European standards, the breakfast offerings provide a clever new spin on them: Eggs Benedict is served atop latkes, Belgian waffles are piled high with dulce de leche and fresh berries, smoked salmon is layered upon cream-cheese-smothered Bavarian bread. 

We were recently treated to a spread of some of Doma Kitchen’s brunch favorites, and we loved every moment. We were seated in the second dining room, a long room that displays local artwork and doubles as a private event space (when the brunch rush isn’t underway, of course). It’s light and airy inside; morning light floods the room from large windows along the front walls, and there’s enough space between the tables that you won’t feel crowded in with your neighbors. Out front, a dog-friendly patio offers even more seating to those who prefer their brunch al fresco. After warm greetings from Chef Kristina Miksyte and Owner Angie Corrente, we tucked into our coffees and awaited the delights that were yet to come. 

First up was the Brighton Beach Benedict, a perfect example of Miksyte's east-meets-west style: at the base, a pair of perfect, crisp latkes tell the story of the chef's roots. On top, heaps of fresh arugula, thin slices of smoked salmon, delicate poached eggs, and a generous pour of buttery hollandaise sing the praises of modern California cuisine. The flavors are well-balanced: creamy potato centers of the latkes absorb slightly-sweet hollandaise and rich egg yolks, while arugula adds a peppery bite and capers provide a briny tang. On top, a generous sprinkle of fresh dill conjures a memory of that perfect bagels-and-lox flavor combination. This dish seamlessly brings together three decidedly different breakfast concepts, resulting in a combination that is as satisfying as it is beautiful. 

Next were the Ricotta Cheese Pancakes, a dish inspired by a traditional Eastern European dish that Miksyte ate growing up - only in this version, she has replaced traditional farmer's cheese with the more readily available ricotta, and has paired the tiny pancakes with a scoop of Nutella to ensure its crowd-pleasing status. Not that these little rounds need the Nutella - with their crisp outsides and soft, creamy insides, they're plenty pleasing on their own. A homemade berry sauce drizzled artfully on top provides tart, floral notes while a scattering of fresh fruit and a sprinkling of powdered sugar lend a touch of sweetness. Their size makes them a perfect dish for sharing, although you may not want to - they're satisfying enough to stand as a meal on their own. 

Finally, there was dessert - as if we really needed dessert after that pair of intensely satisfying dishes - a gorgeous strata of tiramisu. Layers of espresso-soaked ladyfingers hold up thick, creamy mascarpone cheese and a heap of fresh strawberries. A layer of cocoa powder graces the top, while crispy chocolate crumbles scatter across the plate. The robust coffee flavor made us wonder: why isn't tiramisu served more often at brunch? It's like a perfect marriage of our favorite brunch flavors, all packed into one satisfying little dessert. Doma Kitchen's version is just about as good as tiramisu gets - it's clear that Chef Miksyte knows her desserts. (Side note: we'll be returning shortly for a taste of the homemade Russian Honey Cake. Will it live up to the slice of heaven we sampled in San Francisco? TBD - we're on the edge of our seats!)

While a hungry Angeleno may have seemingly endless ways to eat around the world at dinnertime, finding a brunch inspired by anything other than American or Mexican cuisine can be a bit of a challenge. Fortunately, Doma Kitchen is able to satisfy both our early-morning tummy rumbles and our culinary wanderlust.

Doma Kitchen
4325 Glencoe Ave #8
Marina del Rey, CA 90292

Primo Italia | Torrance, CA

It's no secret that the breakfasting habits of Italians and Americans are wildly different. A traditional breakfast in Italy is little more than a croissant and a cappuccino, while in the States, we stereotypically tuck into enormous plates of fried eggs, hashbrowns, toast, and bacon. Yes, these may be exaggerated versions of the truth (I don't know about you, but you won't often catch me eating diner-style breakfast on an average weekday morning), but they are at least partially based in fact. To put it simply, food before noon is done differently in Italy, and brunch is not high on their priority list. There are a few things, however, that we can all agree on - for one, we all love Italian food. For another, we can all appreciate the time-honored concept of a grand Sunday meal. Whether it's the Americans' leisurely mid-morning mashup of breakfast and lunch with friends or the Italians' abundant multi-course family affair that stretches into the late afternoon, everyone can agree that Sundays are best spent eating delicious food and enjoying the company of loved ones. 

How best can we celebrate this overlap in the cultural Venn diagram of our two countries' eating habits? Why, by partaking in a long, leisurely Italian-inspired Sunday brunch, of course. Fortunately, the concept of Italian restaurants serving brunch is not foreign to Southern California, so finding that beautiful marriage between vibrant Italian flavors and comforting classic brunch is completely within your grasp. Especially if you live near Torrance - where you will find the delightful Primo Italia, nestled on the top of a little hill. 

What is most evident about Primo Italia upon entering is its unique blend of elegance and coziness; displays of tchotchkes and knick-knacks are paired with luxurious contemporary seating and a sleek marble bar. There's a baby grand piano and an old-fashioned microphone situated by the entrance, inviting you to come back in the evening for a live performance that will undoubtedly transport you to another place and time. Framed old photos tell the stories of charismatic owner Lou Giovannetti's Italian-American family, who worked hard to provide a comfortable life for their children back in New York, and who appreciated the importance of spending time with family and sharing good food. 

A sense of reverence for the past is tangible here, and it extends well beyond the decorating philosophy and into the kitchen. Chef Michelangelo Aliaga, who Giovannetti calls "a true heritage-based Italian cook," moved to the States at the age of 19, and worked his way up through some of the most loved Italian restaurants in the country. His strong culinary background and his passion for history shine through in his extensive dinner menu; each dish tells a story about a place and time in Italian history. The brunch menu is similarly substantial: its upper half is devoted to Italian takes on breakfast classics, and its lower half features some lunch-appropriate favorites from the dinner menu. 

As tempting as the lower half of the menu was, as brunch enthusiasts, we were naturally inclined toward the top half of Aliaga's menu - specifically toward dishes that combined some of our favorite things: eggs and tomatoes. First was the Uova in Purgatorio, or Eggs in Purgatory: two eggs baked in a cast iron skillet with a spicy tomato sauce, served with crusty bread and soft, creamy cheese. The dish was piping hot (even after we'd spent several minutes photographing it) thanks to the skillet, yet the egg yolks remained perfectly cooked and runny. The flavorful sauce highlighted the tangy tomatoes, and supported their bright flavor with a satisfying, subtle spiciness. Bread is a must in a dish like this, and this airy Italian loaf was the perfect vehicle for the saucy, yolky, creamy meal - next time, we'll ask for an extra slice. 

Next was the Omelette di Burrata Pomodoro e Basilico, a fluffy omelette stuffed with Italian staples like creamy burrata cheese, fresh heirloom tomatoes, and aromatic basil. This dish is a perfect example of the Italian tradition of combining just a few simple, high quality ingredients to create something delightfully uncomplicated. It's served alongside some well-cooked potatoes and crunchy bacon, with a few extra slices of those divine, in-season tomatoes as an extra treat. 

A dessert course is an important part of a leisurely brunch, so something sweet was in order to end our meal - the Ricotta Pancake. This dish, while not what you'd normally expect from a pancake, fits its description perfectly: it is a super-dense, creamy cake, baked and served in a cast-iron pan. So yeah, a literal pan-cake. Topped with baked apples, a generous dousing of house-made honey syrup, and a dollop of ricotta, this was a sweet and satisfying end to our meal. Make sure you get a top-up on your coffee before this dish, too - the combination is delightful. 

While the Italian tradition of a big, Sunday meal with family may not exist in most of modern America, it's clear that many of us still yearn for the warm, comforting, nostalgic feeling that such a meal inspires. Perhaps our new tradition of brunch is a response to this need, a way to establish human connection and bonding over an activity that everyone enjoys, on a day that is meant for rest and reflection. Primo Italia offers the perfect environment for embracing this practice - with heartwarming food, a kind and welcoming staff, and a relaxed, beautiful space, you'll feel like you've come home to your big, Italian family just in time for Sunday supper. Mangiamo!

Primo Italia
24590 Hawthorne Boulevard
Torrance, Ca 90505