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Vegan, gluten-free pancakes

updated

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Ingredients for 1 servings:

  • 2 bananas, very ripe
  • 350 ml almond milk (almond drink), soy milk or oat milk
  • 180 g buckwheat flour, potato flour or rice flour
  • 50 g psyllium husks or oat flakes
  • 1 tsp almond butter
  • 1 tsp baking powder
  • ½ tsp cinnamon powder
  • 1 pinch of salt
  • n. B. vegetable oil

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

without egg, without wheat flour, without milk

Mash the bananas with a potato masher or fork until smooth. Mix all ingredients thoroughly, e.g., in a food processor. Let the batter rest for about 15-30 minutes. If it seems too thin, don’t worry; it will thicken further as it rests. Fry the pancakes in vegetable oil on both sides.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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