Banana pancakes

I like simple things and my good friend Carolien gave me last summer a fast, easy and most importantly gluten free recipe for pancakes. Easy peasy: 1 ripe banana and 2 eggs…

I wanted to pimp the recipe up a little bit, so I did my homework, and I check the web for alternative flours, there are plenty but at the end for me that one that works the better is the Cassava flour.
And with my lovely assistant, Luna*, was also super fun 🙂

*Luna is the daughter of my best friend Simona, and her mum is lactose intolerant. Therefore we used the cashew milk. Feel free to use the regular milk if you are not sensitive to dairy products.

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banana pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 100 grams cassava flour
• 15 grams baking powder gluten free
• 2 eggs
• 1 banana ripe
• 175 ml cashew milk
• 1 pinch salt
• 1 tbs coconut oil for the pan
• maple syrup
• coconut flakes optional

Instructions

1. Mix together the flour and the baking powder, in a bowl mash the banana and the eggs.

   

2. Incorporate the flour to into the mashed banana and eggs, slowly add the cashew milk, and then the pinch of salt . The mix should be liquid, if it is not add extra cashew milk. Heat the (crepe) pan lightly oiled to medium heat add the mix using a small ladle.

   

3. I added some strawberries, hazelnut, chocolate and coconut fakes and of course plenty of maple syrup ...

   Enjoy ♥