It is almost weekend... And to make sure you’ll impress your loved one this weekend, I am sharing with you one of the best (if not THE best) Banana Pancake Recipe.🍌 🥞
When going out and finding banana pancakes on the menu I am a bit hesitant, because often they layer them with such heavy topping that you’ll end up with nausea and a brick in your stomach.
Nut Butters and heavy chocolate paste are a no go for me.
However the toppings of yoghurt with some jam and fresh fruit is amazing, even though the portion is big it does not have an overpowering sweetness. Obviously you can make them as sweet as you like by adding more maple syrup.
You can easily make this recipe gluten free by swapping for gluten free baking powder and gluten free oat flour. 🍞
Ingredients
* Pancakes *
- 1 1/2 ripe bananas
- 2 free range eggs
- 1 cup of vegetable milk
- tsp cinnamon powder
- pinch of salt
- 1 tsp baking powder
- 1 1/2 cup of oat flour
* Toppings *
- Raspberry Jam (find recipe here)
- Fresh Raspberries
- Vegan Coconut yoghurt
- Maple syrup
- Toasted sliced almonds
Mix all the pancake ingredients together in a blender, heat a pan over medium to high heat. Once hot add some coconut oil to the pan and add the wished quantity of mixture to the pan. Wait until you see little bubbles appear and turn the pancake. and repeat.
When all of the batter has finished, add the slices almonds to the pan and move them until slightly brown.
To create a nice stack of pancakes without them falling or sliding off each other, add a toothpick in the middle once you are about 2 high and just keep stacking the ingredients on top.
I would love to see your pictures and hear your feedback on this recipe, please also reach out of you need any additional help creating these beauties!