V E G A N

Banana-nutty Vegan Pancakes

Ingredients:

• 1 medium banana
• 1 cup almond milk
• 2 cups almond flour
• ¼ cup whole wheat flour
• ¼ cup oats
•  1 tsp Himalayan salt
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
•  ½ tbsp. vanilla extract
•  2 Tbsp. ground flaxseed
•  6 Tbsp. hot water
• Plant protein *Optional
• 1 tsp coconut oil for cooking

Instructions:

Mix the ground flaxseed with hot water in a bowl until well combined and gelatinous. This will serve as your egg replacement for your recipe. Note that there are various options to replace egg in baking depending on what you are trying to achieve. Using this flaxseed mix would allow the pancakes to be light and fluffy.

Place the rest of the batter ingredients, including the flaxseed mix, in a blender and whizz for a few seconds until smooth. If you are doing this manually, it’s best to mash the bananas first and mix it to the wet ingredients before you add it to the dry ingredients.

Heat the coconut oil in a frying pan over medium heat, and swirl it around the pan to coat the base evenly. Pour about ¼ cup batter to the pan, and allow to cook for 1-2 minutes until the pancake tops are bubbly, and their edges looks dry and the bottoms are almost golden brown. It’s important to keep a careful eye on them as almond flour pancakes burn easily. I would normally take a little peek first and double check before flipping to the other side.

Carefully turn the pancakes over and do the same until done.

Lastly, top the pancake stack with fruits and whatever you fancy! My go-to toppings would be grilled bananas, lotsa berries, and some coconut flakes. I also love drizzling maple syrup in it, and having poppy-seeds-sprinkled coconut yogurt on the side.

Hope you enjoyed reading and if you happen to try this recipe, please let us know! I would love to know what your thoughts are, and see what you've come up with. Don't forget to tag us on Instagram!