Banana pancakes

I love pancakes, its a simple but deep love that goes way back to sweet childhood memories.

The best pancakes I have ever had, and probably the best I will ever get, are the pancakes of my mom. She is my pancake guru. But since I don’t eat gluten or dairy or eggs anymore I have had to come up with something else instead.

These pancakes are without doubt the best vegan I have tried. They will never be like the mom-pancakes, but that does not make them any less delicious.

They are vegan, glutenfree and without any refined sugar.IMG_2605

They get small and puffy, like american pancakes

They work perfectly on their own, but they would do good on a brunch table too. They even work as a cold snack later on the day. Or as a dessert with icecream or fruits.

 

Glutenfree banana pancakes

Makes approx 10 pancakes

  • 2 small ripe bananas
  • 2 dl plantmilk (I used coconutmilk)
  • ½ tsp vanilla powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 tbsp chiaseeds
  • 2 tbsp freshly grounded flaxseed
  • 70 g buckweat flour (or your favorite glutenfree flour)
  • Coconut oil for frying

First: If you dont have a grinder to the flaxseeds, you can use 100 g of buckwheat flour instead.

Blend everything together, and set aside for a couple of minutes for the dough to thicken.

Heat up a pan with coconut oil on low to medium heat. Put the dough on the pan using e.g. a tablespoon. I use approx 1 tablespoon for 1 pancake. Fry for a couple of minutes on each side.

Use any kind of topping you like. With these I had nuts, coconutsnow (the leftovers from homemade coconutmilk and rhubarb compote.

 

Enjoy, have a beautiful day and eat the plants.

 

 

Glutenfri bananpandekager

Ca. 10 stk

  • 2 små modne bananer
  • 2 dl plantemælk (jeg brugte kokosmælk)
  • ½ tsk vaniljepulver
  • ½ tsk bagepulver
  • ½ tsk salt
  • 2 spsk chiafrø
  • 2 spsk friskkværnede hørfrø
  • 70 g boghvedemel
  • Kokosolie til stegning

Først: Hvis ikke du har noget til at kværne hørfrø med (jeg bruger en kaffekværn), kan du bare bruge 100 g boghvedemel i alt i stedet.

Blend nu alle ingredienserne sammen. Lad dejen vente et par minutter til at tykne. Opvarm imens en pande ved lav til middel varme, og steg pandekagerne et par minutter på hver side. Jeg bruger ca. en spsk dej til hver pandekage.

Server med din yndlingstopping – jeg brugte hakkede nødder, kokossne (fra hjemmelavet kokosmælk) samt rabarberkompot.

 

 

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