The Daniel Fast creates a space for spiritual development by focusing on fruits, vegetables, legumes, grains and unprocessed/yeast-free foods. The shift in diet also means typical “comfort foods” take a break.
This pancake recipe was inspired by an allergen-conscious friend. She avoids eggs along with gluten and dairy. The last hurdle was substituting for sugar.... a very ripe banana takes care of that nicely.
The result is a thick, hearty pancake that doubles well for a nut-butter-banana sandwich. (yum!) There’s no sugar added which makes it Daniel Fast friendly although I would honestly eat these pancakes all year round.
Topped with unsweetened applesauce (my fave) or studded with blueberries, you will want to make a double batch so you can eat some right away and freeze for later!
Did you try this recipe? Let me know how it turned out by leaving a comment below or sharing a picture on IG with the hashtag #thewellnesskitchen. I appreciate you + your feedback!
(we use King Arthur GF blend)
¼ cup old-fashioned rolled oats, gluten free
2 tsp aluminum-free baking powder
1 tsp ground cinnamon
¼ tsp sea salt
1 medium banana, mashed (the more ripe the better)
1¼ cup almond milk
2 Tbsp sunflower oil or melted coconut oil
1 tsp vanilla extract
Dash of ground nutmeg, optional
1) In a small bowl combine the dry ingredients. Stir well and set aside.
2) In a large bowl whisk well the banana, milk, oil and vanilla.
3) Using a measuring spoon, gradually scoop and mix the dry ingredients into the large bowl.
4) Heat skillet to medium-low heat. Add a 1 tsp oil to the skillet if needed to prevent sticking.
5) Once heated, pour ¼ cup pancake mix into the skillet. Smooth out about 4 inches in diameter.