Sunday is for pancakes!! When I have the time... I like to make a big batch of mini pancakes to freeze for weekday breakfasts. So today I made that happen! Ps: these are vegan and gluten free option.
1c of all purpose flour (or brown rice flower for gluten free option)
3T arrowroot flour
2tsp baking powder
2tsp organic sugar
1c unsweetened almond or other non dairy milk
1/2c coconut milk from can (or use one whole can and 1/2c dairy alternative)
1 large ripe banana - mashed really well
Mix all dry ingredients well.
Add almond and coconut milks.
Add mashed banana.
Mix well with a fork.
Heat large pan and pour mini sized pancakes. Flip when completely bubbled on top!
Note: the gluten free version is not as fluffy as the white flour version. However both are tasty!! And the banana makes them kind of gooey inside. But it’s a good gooey!!!
Yum!!
1c of all purpose flour (or brown rice flower for gluten free option)
3T arrowroot flour
2tsp baking powder
2tsp organic sugar
1c unsweetened almond or other non dairy milk
1/2c coconut milk from can (or use one whole can and 1/2c dairy alternative)
1 large ripe banana - mashed really well
Mix all dry ingredients well.
Add almond and coconut milks.
Add mashed banana.
Mix well with a fork.
Heat large pan and pour mini sized pancakes. Flip when completely bubbled on top!
Note: the gluten free version is not as fluffy as the white flour version. However both are tasty!! And the banana makes them kind of gooey inside. But it’s a good gooey!!!
Yum!!
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