I usually make these on the weekend but they don’t last long! They’re super yummy. Great for breakfast, snacks, hot or cold. If there is any leftovers which is highly unusual (unless I make a double batch!) I put in freezer and then pop in toaster to reheat.
I came up with this recipe when I was trying to find an egg free pancake option for my daughter who had to go off eggs due to eczema. Now they are a family favourite and everyone that tries them has no idea that they are gluten free, dairy free, and egg free! They just say how amazing they are!
The oat and brown rice flour amp up the nutritional value of the pancakes.
Banana Bread Pancakes
(Makes 16)
Dry Ingredients:
1 cup oat flour
1 cup brown rice flour
2 tsp baking powder
½ tsp Himalayan pink salt
1 tsp cinnamon
Wet ingredients:
1 ¾ cup almond milk
2 large ripe bananas (more ripe = sweeter)
3 tbsp maple syrup
2 tsp vanilla extract
Directions:
- Mix together dry ingredients in a bowl.
- Mash bananas (I like to use a flat bottom dish with a ¼ cup of the almond milk to make it mash easier.)
- Mix together all wet ingredients in a separate bowl with remaining 1 ½ cup almond milk and mashed bananas
- Mix wet and dry ingredients together
- Heat 1 -2 tsps coconut oil in pan on low-medium heat
- Use a ¼ measuring cup to spoon into heated pan.
- Cook for roughly 3 mins a side
Enjoy!
