Gluten-Free Pancakes with Figs and Peanut Butter
Ingredients
Dry
- 50g lentil flour
- 50g gluten-free flour (e.g., rice flour)
- 1 tsp baking powder
- 1/3 tsp baking soda
- 1 tsp cinnamon
Wet mixture
- 1/2 mashed banana (about 60g)
- 1 tsp apple cider vinegar
- 120 ml plant milk
- sweetener of choice (e.g., vanilla flavor drops)
- a little oil for the pan
Preparation
Mix wet ingredients and dry ingredients in separate bowls.
Pour the wet mixture into the dry mixture and stir until combined.
Cook each side for 1-2 minutes in a pan with oil.
Serve with your favorite toppings.
