Vegan and Gluten-Free and Sugar-Free Banana Nut Pancakes
Ready In: 30 mins
Serves: 4
Ingredients
Directions
- I use an immersion blender to blend the banana and apple together. However you choose to do it, the mixture should be completely liquified. Set aside.
- Whisk together the flours and salt. Add the chopped nuts and stir to combine.
- Pour the liquified fruit into the flour mixture. Stir until thoroughly combined. Add enough water to the mixture to make a pourable batter - I usually use about 1/2 cup. You may need more or less depending upon the size and ripeness of your fruits.
- Make the pancakes one at a time by spreading 1/2 cup of batter in a large fry pan on medium high heat. Spread the batter out into a thin wide circle using the back of a metal spoon. My pancakes are usually 8-10 inches across. If the mixture doesn't spread easily, add more water.
- Cook without turning until the entire pancake looks dry - little air bubbles will pop all across the surface. Drizzle about 1 teaspoon of oil on the top and then flip the cake. Cook on this side for three minutes or so, until cooked through.
- Serve immediately.
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