Banana Pancakes

Banana Pancakes

Serves 3
Diet V/ GF/ RSF/ DF
Time 15

Crispy on the outside, fluffy on the inside and perfectly flavoured with bananas, cinnamon and vanilla — these banana pancakes are next-level.

Produce

3 — Ripe Banana

2 — Eggs

1 ½ cups — Flour blend (equal parts white rice flour, almond flour, oat flour)

2 tbsp — Chia seeds

1 tbsp — Cinnamon

1 tsp — Vanilla extract

½ cup — Unsweetened almond milk

A pinch of — Salt

2 tsp — Baking powder

1 tbsp — Sweetner of choice (maple syrup, date syrup)

1 tbsp — Melted coconut oil, plus more for cooking

Toppings

Bananas

Maple syrup

Almond butter

Specifications

Mash the bananas in a bowl until smooth. Add the rest of the ingredients (except for the flour blend) into a bowl and mix until well combined. Little by little, add the flour into the bowl and mix well. Be careful not to over-mix! Let it sit for a few minutes until all the flavours have developed and the chia seeds have thickened.

Heat up a skillet over medium heat with just enough oil to coat the pan. Swirl the oil around to fully cover the pan. Wait until the oil is hot to start making your pancakes. Add a good amount of batter onto the pan and cook the pancake until bubbles appear on the top, the underside is golden brown and the edges appear dry. Flip carefully and cook until the bottom is golden brown. Repeat until you have finished the batter. Add more oil to the pan as required. Serve with your favorite toppings!