Vegan/Gluten Free Pancakes in under 20 minutes

donovan313 (53)in #recipe • 7 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.