Among my priorities in life are easy and fast access to food and pancakes. Luckily, I was able to come up with a recipe that encompasses both of those things.
No need to diddle-daddle with telling you how delicious these pancakes are, blah blah blah. Let’s just get into the recipe. But trust me – they are particularly delicious. As the pancake family is as a whole.
- 1/2 ripe banana
- 1/4 cup gluten free flour (or regular flour if you’re not of the gluten-sensitive variety)
- 1/2 teaspoon baking powder
- 2 tablespoons vegetable oil
- Almond milk or water if needed to get to pancake batter consistency
Pour these in a pan and get them cooking, a couple of minutes on each side. This recipe made three small-medium pancakes for me and the whole process took about 10 minutes, start to cleanup. I topped mine with Forager Project cashewgurt, chocolate chips, and coconut. And a little syrup, because they’re not pancakes without syrup.
Let me know if you give this a shot!