Gluten and Dairy Free Pancakes

Ingredients:

Pancake Batter:

  • 2 extra ripe bananas 
  • 2 eggs 
  • 1/2 cup cassava flour or any all purpose Gluten free flour
  • 2 tbsp non-dairy milk (I used almond milk)
  • 1 tsp vanilla extract 
  • 1 tsp baking powder 
  • 1/8 tsp cinnamon powder 
  • 1 tbsp coconut sugar 
  • Coconut oil or dairy free butter (for cooking the pancakes)

Berry Compote:

  • 1/2 cup fresh/frozen berries for berry sauce
  • 2 tbsp Maple syrup 

Method:

Pancake: 

  • Peel and place the bananas in a bowl and smash them with a fork. 
  • Then add the eggs, vanilla extract and whisk well. 
  • Add the flour, baking powder, cinnamon powder, non-dairy milk and mix well. 
  • Heat a skillet and add some coconut oil, cooking spray or dairy free butter. Pour 1/4th cup of the pancake batter. Let cook for 1 1/2 – 2 mins or until bubbles form on the topside of the pancake before flipping it over. Cook for another minute on the other side.
  • This batter will give you 8 pancakes. They are best eaten warm.

Berry Compote:

  • Add half a cup of fresh or frozen berries to a microwave safe bowl. Heat in the microwave for 2 bouts of 30 seconds. 
  • Smash the berries and mix in the maple syrup. Pour the sauce over the pancakes and enjoy.

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