Gluten-Free Vegan Banana Nut Pancakes
Ingredients
- 1 large overly ripe banana, mashed
- 1 cup @addjoi almond milk
- 1 tablespoon @bragglivefoodproducts ACV
- 1 teaspoon @simplyorganicfoods Madagascar Vanilla
- 1 teaspoon almond extract
- 1 1/4 cups @bobsredmill GF 1:1 all purpose flour
- 1 teaspoon @swervesweetie sweetener (optional)
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of salt
- 1/3 cup chopped pecans (plus more for topping)
Toppings
- @miyokoscreamery vegan butter
- Grade A maple syrup
- Pecans
- Sliced bananas
- @navitasorganics hemp seeds
- @sunfood cacao nibs
Preparation
Add the first five ingredients to a bowl and stir until combined.
Add in all dry ingredients, except pecans, and mix well.
Stir in the pecans.
Heat a large cast iron skillet over low heat and spray with @spectrumorganic coconut oil.
Pour 1/4 cup of batter for each cake and cook for 3 minutes or until the batter is slightly bubbly and hole-y on top, then flip and repeat until golden brown on both sides.
Top with a spread of miyokos vegan butter, a drizzle of maple syrup, sliced bananas, cacao nibs, and hemp seeds.
