Simple, superb, gluten free pancakes!
Who doesn’t love a breakfast with the word ‘cake’ in there somewhere? These little pancakes however aren’t full of sugar, are gluten free, and can be topped with fresh fruit and nut butter for delicious fats, protein and flavour. You can refrigerate them for a few days or freeze them for up to a month and then toast them in the toaster oven.
(makes 10-12 pancakes)
2 cups buckwheat flour or gluten free oat flour or a combination of both
1 ½ cups almond milk or coconut milk
1 mashed banana or ½ cup applesauce
1 tbsp melted coconut oil
flax egg mixture (add 1 tbsp flax meal to 3 tbsp water, mix)
1 tbsp maple syrup
pinch of salt
pinch of cinnamon
½ tsp vanilla
Mix all ingredients in the food processor or blender.
Grease pan on medium heat with a bit more coconut oil.
Drop pancakes to desired size and cook for 2 minutes per side. Enjoy! Top with fresh fruit, coconut yogurt, or nut or seed butter.