These were inspired by Olam Cafe's Hippy Pancakes in Costa Rica. I'm pretty sure their secret was about triple the amount of coconut oil, or even fried in generous amounts of oil, but I'd like to think I came close to the yum factor with these pancakes. These delicious gluten-free vegan pancakes are super filling, so enjoy them slowly either alone or topped with agave or maple.
They are also versatile; any combination of nuts and seeds can work. I just tossed in what I had on hand; cashews, sunflower seeds and dried apple, but hemp, chia and pumpkin seeds would be fantastic as well!
1 cup brown rice flour
1/2 cup finely shredded coconut
1/2 TBSP baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
1 banana, mashed
1 cup ripple pea milk (or any nondairy milk)
up to 1/2 cup water
2 TBSP coconut oil
1/2 cup combination of seeds and nuts
1. Mash banana and add all wet ingredients together except for the 1/2 cup of water. (Add this last if mixture is too thick/dry).
2. Stir in dry ingredients and heat pan up with a generous amount of coconut oil. Cook pancakes about 1/4 cup of batter per pancake, 2-3 min or so per side until golden.
What else can you enjoy in Costa Rica? Well, yoga and surfing (at least in Santa Teresa) are pretty much required daily activities.
My packing secret for Costa Rice is two swimsuits, a long sleeve ballet leotard to serve as a rash-guard or swimsuit or water adventure layer, and tons of natural sunblock. There: add in Colones for yummy food and you have all the necessities!