1 cup banana (pureed)
1 ¼ cups almond milk (unsweetened)
2 teaspoons vanilla
1 teaspoon cinnamon
2 tablespoons raw, local honey
2 tablespoons chia seeds
1 cup organic whole wheat or spelt flour
¼ teaspoon sea salt
2 teaspoons baking powder (aluminum free)
3 tablespoons organic virgin coconut oil (melted) + extra for cooking with.
Note- This is not low carb but gluten free and delish!
Have two bowls ready on your kitchen counter, in one bowl, add the banana puree, chia seeds, honey, melted coconut oil, vanilla and almond milk.
In the second bowl, add your flour, sea salt, cinnamon and baking powder.
Combine your dry ingredients into your wet bowl and stir until well combined.
You always want to allow the pancake batter to sit for 5 minutes before you start to cook them.
Heat a the pan to low/medium; these pancakes need a little more time cooking on lower heat than regular pancakes. So chill out and take your time!
Add some coconut oil to the heated pan and add your first pancake; cook them for about 2- 2 ½ minutes on each side.
The texture of these pancakes is chewy, moist and fluffy all at the same time. You may think your pancake looks raw even if you have cooked them for 2 minutes on each side; it’s the banana silly, and they’re vegan silly! So don’t expect the same texture as traditional pancakes.
Cook Outside the Box
Add some shredded organic coconut top for some extra fibre.
You could also add a dollop of delicious Greek style yogurt and drizzled honey.
If you don't like banana, try pureed mango?? Maybe it would work, let me know!