These pancakes are nice and moist from the bananas. They take a little extra time on the pan, but it is worth the wait. I added some dairy-free chocolate chips to some of them too for a little treat. Sarah tops hers with walnuts, bananas, and maple syrup. I am always a fan of applesauce on my pancakes (got that one from my grandpa).
Makes 8 medium size pancakes; 105 calories per pancake
Ingredients:
Dry
1/3 cup almond flour
2/3 cup oat flour
1 tsp. baking soda
pinch sea salt
Wet
1 very ripe banana
1 tsp. vanilla extract
1 tsp. coconut oil, melted
2/3 cup nut milk (I used coconut)
2 tsp. maple syrup
Directions:
1. Add both flours, baking soda, sea salt to a large bowl and stir to combine.
2. Mash banana with fork in a separate small bowl. Add remaining wet ingredients and stir to combine. The tricky part I run into here is keeping the coconut oil from becoming solid again, make sure if the banana was frozen beforehand that it is completely thawed now; this will keep the coconut liquid.
3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 15-30 minutes at room temperature.
4. Heat a little coconut oil in a skillet and drop 1/4 cup of batter onto skillet. Spread slightly with the back of the spoon to even out the batter. Turn heat down to medium-low. Let cook on the underside until you can see the edges browning and the topside has become glazed over a little, which will take more time than a regular pancake. Flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).
