Amazing and simple breakfast, especially for my gluten intolerant friends! I have my best friend is visiting this weekend and he has a gluten intolerance so everything I’m making this weekend is #GlutenFree. I just posted step by step directions to these pancakes on SNAPCHAT??@AnaSandee. Happy #BrunchItOnSundays friends, you’re not too late!.
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BANANA COCONUT PANCAKES
HOW
- 2-3 medium mashed bananas (you can play around with the amount)
- 1 egg, 1 egg white
- 1 cup milk, any
- 1 cup flour (1/2 almond meal, 1/2 GF baking flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
OPTIONAL
- 2 tbsp ground flaxseed meal
- 3 tablespoon honey, coconut sugar
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon pure vanilla extract
- 1/4-1/2 cup unsweetened shredded coconut
- 1/2 cup walnuts, chopped
- Chocolate chips
TOPPINGS
- Fresh berries
- Shredded coconut
- Walnuts
- Almond butter
- Maple syrup
WHAT
- Mash bananas. Whisk in egg and milk
- Mix dry ingredients slowly to wet ingredients till everything is blended well. Fold in optional ingredients or just cook as is.
- Heat pan to medium heat, spray or add oil, cook test pancake. Lower heat and scoop batter making small pancakes that are easier to flip.
If adding chocolate chips, sprinkle on to pancake itself. MUST COOK ON LOW or they will burn! - Heat up almond butter and add in between pancake layers. Sprinkle make shredded coconut over the top and top off with fresh berries and more walnuts.
- Watch my 2 minute video below on how to put it all together! ENJOY!
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Xoxo, Ana
Count Colors, Not Calories
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