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Writer's pictureKeri Milam

Gluten Free Nanacakes

Updated: Jun 11, 2020



 

Gluten Free Nana Cakes

Nothing says weekend like PANCAKES! Even Jack Johnson would approve.

Course Breakfast Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes

Servings 2 Author Keri Milam

Ingredients

  • 3 tbsp. water

  • 1 tbsp. flax meal

  • 1 tsp. baking powder

  • 2 tbsp. coconut sugar

  • 2 tsp. ground cinnamon

  • 1 ripe banana

  • 1 tsp. vanilla extract

  • 1/4 tsp. pink Himalayan salt

  • 2-3 tbsp. coconut oil

  • 3/4 C nondairy milk

  • 1 1/4 C gluten free flour

  • Pure maple syrup

Instructions

  1. Mix 1 tbsp. of flax meal & 3 tbsp. of water. Allow mixture to sit for 15 minutes to create a flax egg.

  2. In a large bowl, combine flour, baking powder, salt & cinnamon.

  3. In a small bowl, mash ripe bananas & 1 tbsp. melted coconut oil with a fork.

  4. Whisk in vanilla extract, flax egg, & milk.

  5. Add wet mix to dry mix.

  6. Mix in any desired additions.

  7. Heat a pan with coconut oil & add mixture, 1/4 C at a time. Bubbles & dry sides will tell you the cakes are ready to be flipped.

  8. Once your pancakes are brown & the inside is cooked, plate them. Drizzle pure maple syrup over the top & add your favorite fixins!

Pro Tips

  • Any gluten free flour would work - almond, coconut, whatever!

  • No flax meal? No problem! Chia seeds can be used to create an eggy substance.

  • My favorite part of pancakes? All the fixins! I love to mix them in & add them on top. Some of my most frequented additions are cacao nibs, almond butter, medjool dates, nuts, & fruit.

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