Simple Banana Pancakes (v/gf)

It's a snow day in Oklahoma which naturally means it's pancake day!!! Really predictably blasting Jack Johnson in the background as I write this post. This recipe was derived from Minimalist Baker's "Vegan Banana Nut Muffin Pancake" recipe- but today I was just craving the simplicity of a plain banana pancake. 

These took about 10 minutes to prepare and only 5 minutes to cook. The recipe makes about 6 pancakes, and one serving (3 pancakes) is 300 calories, 5 grams protein, 7 grams of fiber, meets 39% daily iron and 46% daily calcium! If you're wanting an extra protein boost for after a morning workout you could throw in some vegan protein powder and a tad bit more almond milk and they come out about the same!

They're perfectly moist and fluffy and undetectably gluten-free and vegan. Pairs perfectly drizzled with some almond butter or pure maple syrup!


Ingredients

  • 1 ripe banana (small to medium)
  • 1 flax egg (1 tbsp ground flax seed mixed in 2 tbsp warm water)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp vegan butter (my favorite: Earth Balance)
  • 1/2 tsp pure vanilla extract
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup gluten free flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions

  1. In a large mixing bowl, mash the banana and then add the baking powder, baking soda, vanilla extract, flax egg, salt, cinnamon, and nutmeg and whisk until combined. Let sit for a minute.
  2. Melt vegan butter and add to mix with almond milk. Whisk until combined.
  3. Add flour and continue to whisk. Let sit a few minutes. If it's too thick add almond milk- and if too thin add more flour. 
  4. Heat griddle or skillet on stove top over medium heat and lightly grease
  5. Pour batter in 1/4 cup increments onto griddle and flip when edges begin to dry and bubbles in the batter appear and stay popped
  6. Cook for another 1 or 2 minutes and remove from heat and top with sliced bananas, warmed almond butter or maple syrup, or nut of choice!

Nutrition Facts

Serving Size: 3 pancakes | Makes 2 Servings (does not include toppings)

Calories: 300 | Protein: 5 g | Fiber: 7 g | Carbs: 54 g | Fat: 8 g | Sugar: 8g | Calcium: 46% RDA | Iron: 39% RDA