I can remember the first meal I prepared for my mother. It was a simple recipe of scrambled eggs with diced tomatoes and one that I found in my favorite recipe book for kids. I was probably eight or nine years old at the time, tall enough to reach the stove and old enough to know how to use it. And while I can’t recall if this particular morning was in celebration of Mother’s Day or just an average Sunday, I do recall waking up early to get started because more than anything, I wanted her to be surprised.
I’ll never forget the way I felt when she walked into the kitchen, wrapped in her favorite blue robe, wearing a sleepy smile on her face. I sat her down at the end of the kitchen table with a cup of cold cranberry juice and insisted she stay there as I finished preparing her breakfast. Once plated, I carefully brought the eggs to her - swimming in tomato juices and likely shy of salt - and all I can remember is how happy I felt to have made this food and how badly I wanted her to like it.
Twenty years later, and I still love making food for others, especially when it’s a surprise. And I have a feeling you do to. So I created a recipe with Mother’s Day in mind that’s incredibly delicious, healthy and so simple, even the kids can help make it.
This recipe for Banana Oat Pancakes comes topped with fresh, pan-roasted strawberries and is free of gluten, dairy (except for eggs) and refined sugars. It whips up quick, has a fluffy, flavorful texture and leaves you feeling oh so satisfied.
And while these pancakes are special enough on their own, I say go the extra mile. Place a stack on a tray next to a pitcher of maple syrup, some freshly picked wildflowers from the yard and a handwritten note or two. If you have children, ask them to help! They will love stirring the batter, cracking the eggs and helping to pick the flowers. I promise you, nothing will make mom feel more loved than being surprised with a homemade breakfast in bed (especially one that’s healthy!).
I’m so grateful for all you mamas out there! You have the hardest and most important job in the world and I wish you mountains of pancakes on your special day!
BANANA OAT PANCAKES WITH ROASTED STRAWBERRIES
*makes 8-10 pancakes
for the pancakes:
- 1.5 cups of oat flour made from 2 cups of rolled oats (not quick cooking or steel cut oats)
- 3 tsp. baking powder
- 3 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup coconut milk, plus 1-2 Tbsp more as needed to thin batter
- 1 banana
- 1 tsp. vanilla extract
- 1 Tbsp. vegetable oil (or flavorless oil)
- 3 Tbsp. maple syrup
- 2 eggs + 1 egg white
for the roasted strawberries:
- 2 - 3 cups sliced strawberries
- 1 - 2 Tbsp. maple syrup
- Optional Garnish: sliced almonds
- Place a sheet pan in the oven and preheat to 200 degrees F.
- Next, make the oat flour. Place 2 cups of rolled oats (not quick cooking oats) in a food processor and process into a fine powder. Then, place the flour into a bowl and add in the baking powder, cinnamon and salt. Stir to combine and set aside.
- In a blender, place the coconut milk, banana, vanilla extract, vegetable oil and maple syrup. Blend until smooth. Then, add in 2 eggs and 1 egg white and blend quickly until incorporated, being mindful not to over mix.
- Pour the liquid into the flour mixture and stir until just combined. Let set to thicken while you heat your pan or griddle over medium heat.
- While the griddle heats, prepare the roasted strawberries. Place the sliced strawberries in a skillet and toss with 1-2 Tbsp. of maple syrup. Cook over medium heat, stirring occasionally. The skillet should be hot enough to help the strawberries release their juices, but not so hot that the juices burn or evaporate. Feel free to turn down the heat to medium low once they start to get juicy.
- Lastly, make the pancakes. Give the batter another stir and place 1/4 cup of batter onto the center of the skillet or griddle. Allow to cook until the edges become slightly dull and any bubbles that have surfaced pop. Flip, and let cook for 1-2 minutes or until the center feels done. Once cooked, place the pancake on the baking sheet in the oven to stay warm and finish making the rest of your pancakes. If you want a thinner batter, add 1 - 2 Tbsp. more of coconut milk.
- To serve, place a stack of pancakes on a plate and scoop the roasted strawberries overtop. Then, drizzle with a bit of maple syrup and enjoy!