You know it’s summer when you just can’t seem to wake up early anymore. After weeks of living in a dorm room with extremely thin curtains which do nothing to keep out the blinding morning sunlight and seventy other noisy girls, I’m more than ready for a good night sleep. For the first time in a long time, my alarm clock is off and the double curtains in my bedroom are completely drawn.
A couple weeks ago while I was shopping at a Williams-Sonoma in the US, I bought Babycakes Covers the Classics, a cookbook with vegan and gluten-free recipes for baked goods. As soon as I returned home to Toronto, I excitedly went to my favourite health food store to purchase a plethora of gluten-free flours and vegan baking substitutes. I promised my mother and my younger brother Gluten-Free Vegan Strawberry Banana Pancakes the next morning, figuring that I would wake up early to make pancakes for the family.
But after two glorious days of sleeping in, I forgot to set my alarm and ended up waking at 11AM when my mother burst into my room to announce that she was going out. I awoke in a daze, ambled leisurely down to the kitchen, and proceeded to make pancakes anyways. The pancakes were not the first thing that I’d made since returning home. I had already made (and burnt) a batch of granola and produced a flat, lumpy cornbread. Discouraged by my lack of recent success in the kitchen, I measured the gluten-free flour carefully and poured the agave syrup slowly.
An hour later, I brought a plateful of pancakes topped with juicy, red strawberries out to my dad, who was watching the Olympics. I knew my mom had gone out and that my older brother had probably gone to work, but I figured that my younger brother and my cousin would scarf down the remaining pancakes. “Where is everybody?” I asked.
“Out,” my dad replied, his eyes glued to the men’s artistic gymnastics competition.
Yes, that’s right, my younger brother Kyle and my cousin Alex, who usually sleep in until noon and 1PM, respectively, had both gone out before I’d even woken up. I left my extra pancakes on a plate, feeling a little dejected that none of my surprisingly delicious gluten-free vegan pancakes, besides the two giant ones I’d devoured, would get eaten while they were still warm.
After I cleaned up the kitchen, I went out to meet a couple friends to get burgers from our favourite burger place (check out the pictures on my Instagram widget on the sidebar or follow me on Instagram kyleensixteenbeans). In the midst of walking around, I received a text from my mother. “Best pancakes I’ve ever eaten,” she texted. I smiled, knowing that at least someone appreciated my pancakes.
Click below for the recipe.
Gluten-Free Vegan Strawberry Banana Pancakes
Source: Babycakes Covers the Classics
Yield: 12 to 14 pancakes
- 2 cups Bob’s Red Mill All-Purpose Gluten-Free baking Flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 2/3 cup agave syrup
- 2/3 cup rice milk
- 2/3 cup unsweetened applesauce
- ½ cup melted refined coconut oil or canola oil, plus more for the pan
- 2 tablespoons vanilla extract
- 2 medium bananas, sliced
- 1 pint strawberries, washed, hulled, sliced
In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, salt, and xantham gum. In a small bowl, stir together agave syrup, rice milk, applesauce, coconut oil, and vanilla. Stir the wet ingredients into the dry ingredients until the batter is just combined. Stir in the chopped banana.
Place a large non-stick skillet or pancake griddle over medium-low heat. Add 1 teaspoon of coconut oil to the pan and tilt the pan back and forth to coat. Working in batches, pour ¼-cup portions of the batter into the pan. Cook for 3-5 minutes, or until most of the surface of the batter is dimpled with tiny holes, and flip. Cook on the other side for 2 minutes more, or until the center bounces back when tapped and the pancake is golden brown. Transfer the pancakes to a warm plate and repeat with the remaining batter. Serve with fresh strawberries.
I like these pancakes when they’re warm, but they still taste good when at room temperature, according to my mom.