Perfect Pancake
Ingredients
- vegan pancakes ?
- 1 medium ripe banana
- 1 1/2 tbsp olive or melted coconut oil (plus a little more for cooking)
- 1 1/2 tbsp maple syrup
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 - 1 1/4 cups non-dairy milk
- 3/4 cup gluten-free oat flour
- 3/4 cup gluten-free flour
- 1/4 cup almond flour
- 1/4 cup vegan dark chocolate chips or fresh or frozen fruit
- like blueberries
Preparation
In a mixing bowl, add banana and mash
Then add oil, maple syrup, baking powder, and salt and whisk to combine
Then add non-dairy milk (start with the lesser amount and work your way up as needed) and whisk to combine
If using coconut oil and it hardens or clumps, it's not a big deal
You can microwave to remelt
Add oat flour, gluten-free flour, and almond flour
Gently stir to combine
It should be thick but pourable
If too thin, add more gluten-free flour
If too thick, thin with a little non-dairy milk
If adding fruit or chocolate chips, add now and gently fold to combine
Heat a large nonstick pan over medium heat
Carefully rub pan with a little oil
Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet
Cook until surface of pancakes have some bubbles and the edges appear dry (~2-3 minutes)
Carefully flip pancakes and cook until browned on the underside (~3 minutes more)
The gluten-free flour benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides
Continue cooking until all batter is used up - about 12 pancakes