Gluten & dairy free banana pancakes
8 ingredients · 15 minutes · Approx 8 pancakes.
Ingredients
2 Bananas (ripe)
2 Eggs
350ml plant milk
110g oats (gluten free)
20g flax
1 tsp baking powder (gluten free)
1 tsp cinnamon
3 drops vanilla
Directions
Blend the flax to a powder. Add in the oats and blend.
Transfer to a bowl then add in the eggs, milk, baking powder, mashed banana, cinnamon and vanilla.
Stir until smooth and add a little more milk if you prefer a different consistency.
Heat a little coconut oil in a pan and cook for about 2 minutes on each side.
Serve with natural yoghurt, berries and some cinnamon or maple syrup.
Notes
This gluten free pancake recipe means pancakes can become a more regular part of your menu without any of the guilt! Flax seeds are a great source of omega 3 essential fatty acids. Oats are a slow release carbohydrate keeping you fuller for longer and eggs are a great source of protein making this a great option for children who won’t eat eggs (vegans can swap the eggs for canned chickpea water). You can also add blueberries into the batter if preferred.
