Serves 2
INGREDIENTS:
1 1/4 cup gluten free flour (see below)
3 tbsp sugar (can omit or use Stevia)
2 tsp baking powder
1/4 tsp salt
1 cup almond milk
1 egg ORÂ egg substitute – use next 3 ingredients:
1 tbsp chia seeds
1 tbsp ground flax seeds
4 tbsp hot water
3 tbsp coconut oil
1 banana, chopped
1/2 tsp cinnamon
1/4 cup coconut
maple syrup, for serving
banana and coconut for garnish
DIRECTIONS:
1. Mix the egg substitute ingredients together in a small bowl and set aside for 10 minutes.
2. Separately, mix the flour, sugar, baking powder and salt in a large bowl.
3. Add the coconut oil to the egg substitute bowl in order and mix to melt the coconut oil.
4. Then add the almond milk and egg substitute to the dry ingredients and mix well.
5. Add the coconut, cinnamon, and banana.
6. Cook over medium heat until done, flipping once. Makes 6 pancakes.
For the gluten-free flour (from above) mix together:
250g millet flour
150g almond flour
150g quinoa flour
150g brown rice flour
300g tapioca flour
You can buy these whole and then grind into flour in your coffee grinder or you can also buy them in powdered form at the store.