We created these pancakes on a Sunday morning and they were the perfect, gluten-free vegan breakfast! The first few pancakes were very thick and almost scone-like, which I liked! But Mr. Zucchini Runner wasn’t thrilled so he added more water to the remaining batter and created pancakes that were much more like panCAKES, instead of panSCONES. 🙂 Do whatever you prefer with this batter, either way they are very tasty and I can’t wait to make these again!
Combine in a bowl:
1 1/3 cups GF All Purpose Baking Flour (Bob’s Red Mill)
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
Combine in a separate bowl:
1 large, mashed banana + 1/2 banana, sliced
3/4 cup water (add more to make more pancakes and less dense pancake)
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water; combine and set aside for 5-10 minutes)
1 chia egg (1 tbsp chia seeds + 3 tbsp water: combine and set aside for 5-10 minutes)
1/2 tsp vanilla extract
1/3 c. chopped walnuts
Preheat griddle to 375°F and spray with cooking spray.
Add the liquid ingredients to the flour bowl mixture and stir to combine. Scoop batter onto the heated griddle, using a 1/3 or 1/4 measuring cup, depending on the desired size of your pancakes. Cook until bubbles start to form or the edges start to look dull before flipping each cake. Don’t press down after flipping or you will flatten your pancake and make them even more dense! 🙂 They should be done within 2-4 minutes after flipping, depending on griddle heat and thickness of each pancake. We topped ours with a few more banana slices and a walnut or two! No syrup needed, but of course it wouldn’t hurt. 🙂
*The lentil links pictured are a gluten-free, soy-free recipe I’m working on perfecting still! Stay tuned!
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