I know, I know, you say that Valentine's day is this Hallmark created holiday that's overrated and superficial, blah blah blah. Well to me, it's an excuse to celebrate and cook a ton of food and drink wine, so I don't know how that in any way can be bad. (Not like I need any excuse for that anyways...)
I decided there is no better way to start the day than cooking a massive breakfast - because the three course meal we had out last night clearly wasn't enough.....
So naturally one day of celebrating wasn't enough, so a breakfast feast was to be had. I decided to keep it fairly simple and make some gluten free, chocolate chip banana oat pancakes with semi-homemade hash and eggs. Everything was delicious, but the purpose of the post is the pancakes. They were easy and healthy, and had good texture which can be difficult with a gluten free pancake.
And promise me if you make them, or any pancake for that matter, do not use fake maple syrup. Just don't. I don't care what else you put on them - peanut butter, molasses, ketchup for all I care just don't use fake syrup. The real stuff is the only thing I will allow with this recipe.
Add all the chocolate chips you want though :)
(There may or may not be Bailey's in the coffee.... just sayin)
It's a darn good looking breakfast if I do say so myself. Something about a homestyle plate of eggs, hash and pancakes just screams hearty comfort food. What could be better on Valentine's day?!
The recipe is written below about the pancakes, but I will give you a couple hints on how to make a good semi-homemade hash. What I did here was use frozen hashbrown potatoes and cooked the entire bag with 1/2 a large onion in 1/4 cup of oil in a decent sized skillet so they could really crisp up. If you over crowd the pan, they'll end up steaming and getting a not-so-desireable gummy texture. In a separate pan I browned a can of corned beef hash on high heat so it got crispy, and added maple sausage to it. Then you mix the meat and potatoes together and season with paprika, chili powder, salt, pepper and garlic. It tastes so much better with just a little doctoring up, and it really takes minimal effort. You could do it all in one pan if you were doing just 1-2 servings.
I cook the pancakes in coconut oil and I totally suggest that you do, too. It adds another flavor element and it's healthier than regular vegetable oil. You could add shredded coconut into the pancake batter too if you're looking to get real fancy. They're definitely a great treat for your Valentines!
And since we went out to eat on Friday the 13th, for tonight (actual Valentine's Day) we are making homemade sushi and spring rolls with miso soup. There is not such thing as too much celebrating!
Chocolate Chip Banana Oat Pancakes
Ingredients:
3 ripe bananas, mashed (brown ones are fine)
2 tbsp oil (vegetable, coconut or melted butter)
1 tbsp lemon juice
1 tsp maple syrup
2 eggs, beaten
1 cup oat flour (a little more than one cup of rolled oats, put in food processor until flour-like)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup chocolate chips
1 tbsp coconut oil
Directions:
In medium bowl, combine bananas, oil, lemon juice and maple syrup. Mix in eggs until smooth.
In separate bowl, mix together oat flour, baking soda, salt, cinnamon and nutmeg.
Put well in center of dry ingredients, and pour in banana mixture. Stir until combined, but don't over mix!! Gently fold in chocolate chips.
(Let the batter sit for 10-15 minutes to set, if you have time. If not it's no big deal.)
Heat a griddle or pan to medium/medium-low.
Add coconut oil and scoop 1/3 cups of the batter into pan. Cook about 3/4 minutes and once you see small bubbles forming on the surface and the bottom is lightly browned, flip them over.
Cook a couple minutes on the other side.
Serve with maple syrup!
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