These pancakes are model tested and boyfriend approved. They have a light, fluffy texture and are the perfect canvas for your favorite pancake toppings.
What you’ll need:
- 1 Cup Bob's Red Mill gluten-free flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 flax “egg” (Mix 1 tablespoon ground flaxseed with 2 tablespoons water and let sit for 5 minutes. The “egg” should have a gel-like texture.)
- 1/2 cup coconut milk or almond milk
- 1 tablespoon coconut oil
- 1 teaspoon apple cider vinegar
- 1 tablespoon maple syrup
+ Combine dry ingredients (flour, baking soda, baking powder, sea salt) and set aside.
+ Puree 1 ripe banana and then slowly add coconut milk, apple cider vinegar, maple syrup, melted coconut oil, and flaxseed egg.
+ Blend dry and wet ingredients until batter has a smooth consistency.
+ Cook pancakes thoroughly on both sides until they are golden brown.
+ Top with organic maple syrup, fresh berries, banana slices, coconut flakes, ect…