A simple and delicious vegan and gluten free banana pancake recipe that serves two people. Serve with a dollop of plain yoghurt, maple syrup and fresh berries.
2 people made this
125g ground almonds
2 tablespoons gluten free baking powder
1 tablespoon caster sugar
1 pinch salt
1 banana, mashed
120ml almond milk
2 tablespoons vegetable oil
Method Prep:10min › Cook:5min › Ready in:15min
Combine ground almonds, baking powder, sugar and salt in a bowl; mix well. Stir in mashed banana, almond milk and vegetable oil until well combined.
Heat a lightly oiled griddle or non-stick pan over medium-high heat. Drop pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining pancake batter.