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Banana Pancakes | Dairy Free

Create the perfect start to your Sunday morning (or any morning) with these 3 ingredient pancakes that are dairy free, egg free, and my favorite -guilt free! At least the last one is what I tell myself so I don’t feel bad when I eat all of them…

I played with a couple methods with this one, with the largest difference I tackled being grinding the oats vs not grinding the oats. The ground oats, as expected yielded banana pancakes that almost looked and tasted like the traditional pancake. Score! These make the perfect substitution for those poor unfortunate souls who have to be careful of dairy, eggs, and even gluten -if you use gluten-free rolled oats, of course!

On the flip side, at first bite, the whole rolled oats tasted (almost) like biting into a warm blueberry oatmeal cookie. Now that’s the perfect way to start a morning! Although, if you’re going for presentation I’d avoid these ones. They were (and still are) referred to as my “Ugly Duckling” because no matter how hard I tried they always looked pretty bad. Delicious, extremely filling, but ugly… At least they tasted kinda like oatmeal cookies, so that’s good news for us who want to skip a step and avoid washing the blender -am I right?!

Just kidding, I still had to wash the damn thing when I made the blueberry maple syrup (but it was worth it, I promise!).

Honestly, it’s entirely up to you whether you keep the oats whole or grind them up,  but just know that you can’t go wrong either way (worst case scenario you wind up with a couple ugly ducklings!).

So what are we waiting for? Turn up “I’m On Fire” by Bruce Springsteen and let’s get right into it!

Serves: 2-3   Prep Time: 5 minutes   Total Time: 15 minutes

  • 2 bananas, ripe or overripe
  • 1 cup of rolled oats
  • 1/2 cup of coconut or almond milk

In a blender or food processor, grind oats until a flour forms (or leave the rolled oats whole for more texture!). Set aside.

In a bowl, mash bananas with a fork until creamy. Add the ground oats and coconut milk to the bowl and mix the ingredients until smooth. I find a handheld mixer works the best for this.

Over medium heat pour roughly 1/4 cup of the batter onto the heated pan and cook for 4 minutes or until the underside of the pancake begins to brown. Flip pancake and cook until both sides are golden brown, roughly another 4 minutes.

Repeat with the rest of the batter then top your pancakes with maple syrup, nut butter, cinnamon, chocolate chips, fruit, blueberry maple syrup, or anything else your little heart desires!

Dish up & enjoy!

  • 1/2 cup of blueberries (frozen works too!)
  • 1/4 cup of maple syrup
  • 2 tablespoons  of water

Combine ingredients in a blender and mix until smooth.

Drizzle over your banana pancakes -then dish up!

That’s all there is to these simple, filling, 3 ingredient pancakes. Enjoy these every day or as a perfect addition to the weekend family brunch!

Health & Happiness,

Savannah

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Recipes

3 ‘If You Like Piña Coladas’ Smoothie Recipes

If you like pina coladas and getting caught in the rain, then you’ll adore these smoothie recipes! But just in case you don’t, just add a couple ounces of rum and you’ll be well on your way to forgetting that you don’t like them.

To make sure these drinks were island worthy I donned on my shorts and sunglasses, put ‘Escape‘ by Rupert Holmes on replay, plopped down in a lawn chair and spent the afternoon slaving away taste testing each and every one of these recipes.

It was hard work, but someone had to do it.

With each making the cut I’m proud to say you can’t go wrong with whichever one you choose!

Serves: 2

  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine the pineapple chunks, coconut milk, banana, ice, and honey if you wish. Blend until smooth.

While the blender is working its magic, grab two plates.

Fill one with a skim of water (roughly 1/8″ deep), and fill the other with shredded coconut spreading it out so it is again roughly 1/8′” deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut. Pour the blender mixture into your beautified glasses.

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy!

Serves: 2

  • 4-6 fresh strawberries
  • 1/2 cup of pineapple chunks
  • 1/2 cup of pineapple juice
  • 1/2 cup cream of coconut
  • 1/2 a banana
  • 1 cup of ice
  • Pineapple and strawberry wedges, for garnish
  • Shredded coconut (I use the sweetened kind), for garnish

I’ve just got to tell you guys because I’ve got a bit of a sweet tooth, that I expected this recipe to turn out sweeter than it did. It’s yummy, don’t get me wrong! I’ve had 3 so far! It’s got a very clean taste, so if you want to up the sweetness – add more pineapple chunks and be prepared to add more ice!

Start off by pureeing the strawberries in the blender (add a bit of water if you need to). Place the pureed strawberries in a bowl and set aside. Rinse out the blender.

In the freshly rinsed blender, combine pineapple chunks, pineapple juice, cream of coconut, 1/2 a banana, and ice. Blend until smooth, eat the other half of the banana while you wait.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Split the strawberry puree mixture between the two beautified glasses, pouring roughly half of the strawberry mixture into the bottom of each glass. Top the rest of it off with your pineapple blender mixture. Use a straw to stir and create defined streaks (and try not to follow my fail of an example!).

Garnish each serving with a pineapple wedge or strawberry (or both).

Sip & Enjoy

Serves: 2

  • 1 cup of pineapple juice
  • 1 cup of orange juice
  • 1/2 cup of coconut milk
  • 2 bananas
  • 2 cups of ice
  • Shredded coconut (I use the sweetened kind), for garnish

In a blender combine pineapple juice, orange juice, coconut milk, bananas, and ice. Puree until smooth.

To rim with coconut: Grab two plates. Fill one with a skim of water (roughly 1/8″ deep) and fill the other with shredded coconut, spreading it out so it is again roughly 1/8″ deep. Grab your glasses, and one at a time dip the rim first into the water, and then into the coconut.

Pour the blender mixture into your beautified glasses.

Sip & Enjoy

I hope at least one of these tropical inspired smoothies made you think of the sun and the sand, the water, and the waves. Until next time!

Health and Happiness,

Savannah

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