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
Mix 1 tbsp. of flax meal & 3 tbsp. of water. Allow mixture to sit for 15 minutes to create a flax egg.
In a large bowl, combine flour, baking powder, salt & cinnamon.
In a small bowl, mash ripe bananas & 1 tbsp. melted coconut oil with a fork.
Whisk in vanilla extract, flax egg, & milk.
Add wet mix to dry mix.
Mix in any desired additions.
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.
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.