EASY GLUTEN-FREE VEGAN BANANA PANCAKES
Adapted from previous vegan banana pancake recipe here
Cook time: 15 mins
Serves: 3-4 (Approx. 4 pancakes per person)
Ingredients:
* 2 ripe bananas (medium/large)
* 1 cup mylk (E.g. coconut, almond etc.)
* 1/2 cup rice flour
* 1/2 cup gluten-free self-raising flour
* 1.5 tbs oil (E.g. coconut, rice bran or canola etc.)
* 1.5 tbs rice malt syrup
* 1 tsp vanilla essence
* 1 tsp baking powder
Process:
1. Peel and mash bananas with a fork in a mixing bowl and combine well with all wet ingredients (milk, oil, malt syrup and vanilla essence).
2. Mix-in dry ingredients (flour and baking powder) using a fork or hand blender if available.
3. Spoon mixture into a frypan over medium heat and let cook for approx. 1-2 mins per side* (ensure pan is lightly greased if it isn’t non-stick pan).
Notes and sources:
* Real banana pancakes take slightly longer to cook through then regular pancakes ~ generally smaller sized pancakes are easier to work with. Test pancake mixture first! If the mixture isn’t cooking through easily then the banana/flour ratio is likely the cause. If the mixture is too sticky to turn after cooking for 2 mins, add some extra rice flour, oil and milk to create a smoother consistency.
* Recipe originally adapted from Loving Islands organic vegan banana pancake recipe
* Organic ingredient recommendations (Australia): flours from Macro (available at Woollworths), rice malt syrup and coconut mylk from Pureharvest, vanilla essence from Queen