This mouth watering banana pancake recipe is gluten-free, vegan, and allergy friendly – making them a hit in every kitchen. They come out moist and fluffy, just like banana bread and have a crispy outside, the perfect combination!
Mix Flax and water together, set aside. In large bowl, combine all dry ingredients.
Preheat griddle pan on medium heat.
Add oil, flax "egg", vanilla, and almond milk into your flour mixture. Blend well. Stir in mashed bananas.
Wet your hands, and then flick your fingers above the pan to test. If it's heated and ready for batter, the water will sizzle and evaporate quickly.
Pour batter onto pan, a spoon full per pancake. Cook approx. 3 mins per side, being careful not to burn. This picture shows when they're ready to flip. Since they cook a little more like banana bread than a pancake, if you wait for bubbles to pop, they will be a bit overcooked.
Serve with your choice of butter, Earth Balance margarine, peanut butter, almond butter, hemp butter.... sliced bananas, or any other topping your heart desires!
Boil potatoes and carrots about 20 minutes, until soft. Strain. Dump into a blender along with all other ingredients. Blend on high until smooth. Serve over vegetables or pasta, use as a dip, or drizzle over anything! Stores in the fridge for several days.