Banana and Sweet Potato Oat Pancakes with Brazil Nut Butter and Candied Nuts

Banana and Sweet Potato Oat Pancakes with Brazil Nut Butter and Candied Nuts
1 Tbs lemon juice
juice of about 0.5 small lemon
1 tsp buddha's hand
1 tsp honey or maple syrup
1 vanilla bean
1 tsp vanilla extract
2 eggs
lightly beaten
1 small bananas
2 small sweet potato
steamed/boiled and mashed
2 Tbs coconut oil or butter
1 cup oats
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1 tsp ginger powder
1 cup brazil nuts
soaked overnight
1 Tbs honey
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger powder
1 vanilla bean
coconut milk
to thin batter if necessary
1/2 cup pecans
1/2 cup walnuts
1/8 cup honey
1 tsp cinnamon
1/8 tsp sea salt
1 tsp buddha's hand
oat milk or coconut milk
to thin batter if necessary
3 Tbs coconut oil
divided during cooking
1/4 cup shredded coconut
This recipe is compliant for those following a low FODMAPs diet. FODMAPs are specific carbohydrates (sugar) in the diet. This contains foods that treat IBS and control symptoms of GI disorders.
In a small bowl, stir together mashed bananas, mashed sweet potato, coconut oil (or butter), lemon juice, buddha's hand zest, honey (or maple syrup), vanilla bean and vanilla extract. Stir in eggs to combine.
Add oats to food processor and pulse to make a fine, but grainy, consistency.
In a medium bowl, whisk together the oat flour, baking soda, salt, spices (cinnamon, nutmeg, ginger).
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a rubber spatula, stir just until the dry ingredients are thoroughly moistened, being careful not to over-mix.
Let batter sit for 10 minutes. Meanwhile, make nut butter and candied nuts.
Oil a cookie sheet and lay down parchment paper. Preheat the oven to 350° F
To make nut butter, drain soaked Brazil nuts and place in food processor. Pulse until coarsely grated. Add honey, sea salt, cinnamon, nutmeg, ginger and vanilla bean. Pulse until buttery consistency. Add coconut milk if necessary. Set aside.
To make candied nuts, in a medium bowl, add pecans and walnuts. Add spices (cinnamon, sea salt) and zest of buddha's hand. Mix in honey until well coated.
Evenly spread mixture on cookie sheet. Bake for 30 minutes, checking at 15 minutes. If the nuts are toasted, pull it out of the oven. Set aside.
Check pancake batter. If it is too thick and will not pour somewhat easily onto the griddle, add oat milk or coconut milk in small increments to thin.
Heat a heavy cast iron skillet or griddle over medium-low heat. Lightly grease the surface with coconut oil or butter.
Once the surface of the pan is hot enough that a drop of water sizzles, pour .25 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake. Flip with a spatula and cook for about 2 more minutes, until golden brown on both sides.
Serve the pancakes immediately with nut butter and candied nuts. Garnish with shredded coconut.
source: Adapted from Cookie and Kate blog
Balancing Diet
Allergens: eggs, nuts