GF Vegan Earl & Lady Grey Banana Pancakes

July 13, 2022
When people hear that I moved to a remote, off-grid village that you can only access by boat or two-days' walk, they always wonder why I would do that. There are plenty of reasons for that and not so many disadvantages as you'd think. Though getting our food can be challenging as there's not much we grow here and there's only one small shop which doesn't sell much—and even that on tourist price. When we need to get our shopping done we have to take the boat and sail to the next town with a grocery store. It makes you more aware of your food choices and how you spend your money but it also allows me to be more creative with my dishes when we run out of ingredients.

So when I had nothing left at home but a bunch of bananas, GF oats, tea, oil and spices I had to really think of what I can make out of it that is not porridge. So the pancakes were born—and they turned out to be delicious.

To make the pancakes you can use any kind of tea, though Earl or Lady Gray is the best. The difference is that Lady Gray tea blend also contains lemon and orange peel, so it would taste more fruity which I really liked.

GF Vegan Earl & Lady Grey Banana Pancakes

Recipe Type: Breakfast
utensils YIELDS 2 servings
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  • 1 tea bag Lady Gray tea
  • 1 tea bag Earl Gray tea
  • 2 banana
  • 1 cup GF oats
  • 4 tbsp chia seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 cup water or plant milk
  • pinch of salt
  • topping of your choice
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Directions

1. Chop and mash the banana in a bowl using a fork. I like to leave it a bit more chunky.

2. Empty the tea bags into the bowl with the rest of the dry ingredients and stir to coat the banana mash. Add oil and slowly pour in water to the mix, whisking between additions to make sure it won’t turn too runny.

3. Heat oil in a pan on medium heat and spoon one-quarter of the mix into the pan.

4. When the edges are going crispy, carefully flip the pancake. When both sides are nicely browned, remove from the pan and lay on a plate. Repeat the same steps with the rest of the mixture.

5. Serve slathered with peanut butter, hazelnut or chocolate spread, fruit, herbs like rosemary or mint, and some nuts and seeds for a good  crunch.

Also by Imola: Vegan Ayurvedic Green Curry

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Photo: Imola Toth


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Imola is a writer, gluten-free vegetarian recipe developer, Hatha and Ashtanga yoga teacher and Wild Woman Empowerment Mentor with a passion for exploring and life outdoors. Originally from Hungary but currently living in a teepee tent in Scotland, in search of new ways of living and exploring alternative communities. Hop over to her website , and blog and follow her on Instagram @yogiraisedbythewolf

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