I fell in love with Yum Universe and you should too if you are of the dairy-free, gluten-free, soy-free ilk. Heather Crosby’s new cookbook, Yum Universe, is your one-stop go-to guide for the plant based diet how-to’s and sensational photography. I want to eat her book. You can eat it with me too by picking up your own copy.
Below is a recipe directly from Yum Universe that I make weekly with my toddler. It’s yoga mama and child approved.
Heck Yeah, Banana Pancakes
These fluffy pancakes are delicious topped with classic maple syrup, but try taking them to the next level (adding antioxidants and rich flavor) with a blueberry compote (adapt the Sweet
Cherry Rose Compote recipe from page 200).
1. In a large bowl, whisk together all dry ingredients. Set aside.
2. Mash banana into a smooth paste, then whisk or blend together all wet ingredients until ultra-smooth. Pour wet ingredients into dry and whisk together.
3. Heat a skillet to medium-high and then add a dollop of oil. Using a ladle, pour batter into the hot pan. When the edges of the pancakes start to dry and the tops have bubbles, flip. Cook other side for 2 – 3 minutes and serve warm.
½ cup chickpea flour
(aka garbanzo flour)
½ cup brown rice flour
½ cup almond flour
1¼ teaspoons baking powder
¼ teaspoon sea salt
Pinch ground cinnamon*
1 ripe banana
1 cup water
1 tablespoon maple syrup*
1 tablespoon almond butter
1 teaspoon vanilla extract
Psst! For fun shapes, place cookie cutters down into your skillet
and fill with batter (use a piping bag for precision). Let batter dry around edges and on top before lifting up the cutter. Flip and brown on the other side.
Fold 1/3 cup fresh or frozen fruit or nuts into batter.
Make a batch or two and freeze. Simply reheat in the oven or a skillet for a quick snack.