Everyone loves pancakes. They are easy to cook, can have a lot of variations and are yummy. People who find that they are allergic or sensitive to wheat/dairy can try out this recipe using gluten-free flour and also replace eggs with chickpea brine. This recipe is easy and delicious.
- 220 grams Gluten-free Self-raising flour
- 300 ml Almond Milk
- 2 tbsp Organic Cane Sugar
- 1 tsp Vanilla Extract
- 2 Bananas
- 2 Medium Eggs
- Butter (For Frying)
- Maple Syrup (optional)
- Lemon Juice (optional)
Measure flour and stir into a bowl.
Add eggs and whisk into mixture.
Add the milk and whisk until you get a clear consistency.
Add the sugar and the vanilla extract and stir some more.
In a pan, use a teaspoon to add a small dollop of butter into the pan, and let it melt.
Pour the pancake mix into the pan, and allow to brown for about 1 to 2 minutes, then turn.
Repeat until all of the mixture is used up.
Cut the banana into small slices, and pour the maple syrup and/or lemon juice on the pancake.