Vegan/Gluten Free Pancakes in under 20 minutes

in #recipe7 years ago

Serving size: 4 servings
Ingredients

  • 2 bananas (preferably yellow with a few brown spots)
  • 4 Tablespoons of Raw Honey
  • 1 teaspoon of baking powder (make sure it has no aluminum!)
  • ½ teaspoon of Himalayan salt or sea salt ½ cup of water or ½ cup of coconut/almond milk
  • 2 cups of almond flour
  • ¼ cups of potato starch
  • 1 tablespoon of coconut oil
  • Maple syrup
  • Optional: a cup of berries (or other fruit) and 1 tablespoon of Activated yeast

    Making the batter mix Completion time: 2-5 minutes
  • Note; I use a blender to blend them together but it is possible to mix with a whisk, just crush the bananas beforehand into a mush before adding all the other ingredients.
  • blend the honey, bananas, baking powder, salt, activated yeast (if using), and the coconut milk/water/almond milk until the liquid has a smooth consistency.
  • Add the potato starch and almond flour and blend until the batter thickens.

You are now ready to get cooking!

Cooking your pancakes Completion time: 10-15 minutes per 2 pancakes

  • Using a skillet, heat the coconut oil between low to medium heat.
  • Pour the batter into the skillet to your desired sized of pancake. Try not to make the better too thick, spread it out and cook one pancake at a time if the skillet is too small!
  • Sprinkle any berries or other fruit in the batter at this point and use a spoon to even out the batter and to push the berries down into the batter.
  • Cook the pancakes between 2-3 minutes on the first side until golden, then flip the pancake and cook for 3-4 minutes.

    Enjoying your pancakes Completion time: instantaneous
  • Add your maple syrup and enjoy! If you’re feeling a little friskier, add some of your berries into the maple syrup on low/medium heat, stirring frequently, to make a delicious berry-infused syrup.
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