Vegan and Gluten-Free and Sugar-Free Banana Nut Pancakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These can be made with any combination of fruits and nuts that you like. They are lightly sweet - which is good enough for me - but my kids usually pour on some maple syrup, or spread on some Nutella. Ingredients:
2 bananas, the riper the better, darn-near-rotten is best |
1 apple, peeled |
1 cup chickpea flour |
1/3 cup rice flour |
1/2 teaspoon salt |
1/2 cup pecans, finely chopped |
1/2 cup water |
oil (for frying) |
Directions:
1. 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.
2. Whisk together the flours and salt. Add the chopped nuts and stir to combine.
3. 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.
4. 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.
5. 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.
6. Serve immediately.
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