Banana-Coconut pancakes – Gluten-Free & Vegan

In our home, pancakes are their own food group. We make them healthy, we make them decadent, we make them sweet, we make them savory… Anything works in form of a pancake! So when you have little ones that are under the weather and they won’t eat much, what do you do?

You make pancakes!!!!

We’ve been experimenting with gluten-free flours for a little while now, but most attempts have been for desserts. For pancakes, the one gluten-free alternative we always went for was buckwheat. Very little beats a nice buckwheat-blueberry pancake. This new pancake we’ve come up with might just be the only thing that does…

Banana-Coconut pancakes – Gluten-Free & Vegan

• 1 ripe banana
• 1 cup coconut milk
• 1 tsp apple cider vinegar (ACV)
• 1/2 tsp vanilla
• 1 cup gluten-free flour mix (right now, I’m using Bob’s Red Mill, but I plan on trying to make my own using this recipe soon.)
• 1/4 cup shredded unsweetened coconut
• 2 TBSP hemp seeds
• 1/2 tsp cinnamon
• 2 TBSP coconut sugar or brown sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• pinch of sea salt
• oil or fat for cooking (I use MyCryo powdered cocoa butter for pancakes.)

In a blender, reduce banana, coconut milk, ACV and vanilla into a thick cream and set aside. The ACV will make the mixture curdle, that is okay. In a large bowl, whisk together all the dry ingredients and combine with wet ingredients. Make pancakes.

*** Makes sure your pan is fully warmed. Putting the mixture on a cold pan will make the pancake stick. The sugar in the mix will make the outside of the pancake caramelize so don’t let it cook too long, it will burn. ***

We ate ours with organic honey, but maple syrup would do just fine. I’m even thinking vegan chocolate drizzle for a treat one morning soon.

Bon appétit… ENJOY!