The (Mostly) Make-Ahead Pancakes Anna Jones Eats on Christmas Morning

December 22, 2016

Holidays and celebrations have always been about pancakes in our house. Growing up in California I developed an obsession with diner stacks of pancakes, and ever since, I’ve been creating different off-beat versions. I always come up with something special for Christmas, riffing with ingredients like candied kumquats, toasted hazelnuts, or poached pears. But somehow, it’s always the old favorites I come back to—and you just can’t beat a banana pancake.

Photo by Brian Ferry

And the reason I became an expert on banana pancakes in particular? During an enthusiastic surfing lesson on the first day of a holiday in Bali, I got burnt to a crisp; in order to stay out
of the sun, I spent the rest of the holiday inside, perfecting banana pancakes.

Now they're something I often make during the holidays for a break from the over-indulgence of Christmas. This recipe is vegan and gluten-free—thanks to using pecans and oats instead of flour and mashed bananas in place of butter—and the batter can be made ahead so it's just a case of cooking them up last minute.

Order now

The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

Order now

See what other Food52 readers are saying.

Chef, stylist + writer