Vegan banana pancakes made with gluten-free flour and almond meal for a healthy breakfast, lunch or dinner! Recipe adapted from Food 52.
Preheat griddle according to manufactures instructions.
Mix: In a medium bowl, mash the banana until creamy, add the almond milk, flours, baking powder, vanilla, pinch of salt and mix until combined.
Cook: Add oil to griddle, using a 1/4 measuring cup, scoop and pour batter onto hot griddle. Cook until nicely golden brown on each side, about 2 – 3 minutes on each side.
Serve with maple syrup, banana slices and walnuts.
Makes 5 – 6 pancakes
You can purchase almond flour or make your own at home by processing raw almonds in a food processor/blender until a flour/meal consistency.
You may like to add one tablespoon coconut palm sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if your banana is not fully ripened. Also a dash or two of cinnamon works nicely.