I am trying to make something different for breakfast recently. Usually, my daughter asks for whole wheat toast with avocado, cucumber and hemp seeds; strawberries and bananas; or it might be the same toast with nut butter and banana, hard boiled egg and plum tomatoes.
So if I cook something for breakfast besides a toast, that means it’s a special breakfast.
Yes, we are busy in the morning and I don’t have time to spend an hour making breakfast for myself and my family, so I always look for easier ways to make their breakfast healthy and nutritional.
The recipe I am sharing today is simple and easy. You probably will spend around 20 minutes to make it, but it’s worth it. Healthy, vegan, gluten and nut free banana pancakes are delicious and nutritional.
I substitute the eggs in the recipe with the flax seeds egg and it works great. Actually I am doing it now in more recipes and so far I am glad with the result.
Banana Pancakes. Vegan, gluten-free recipe.
2 tablespoons golden flax, ground
6 tablespoons water
1/2 cup oatmeal flour ( gluten-free)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1 medium banana, mashed
1/2 cup Almond Milk or any other dairy free milk ( coconut, hemp, soy etc.)
1 teaspoon vanilla extract
2 teaspoons coconut oil
In a small bowl, combine flax and water. Stir to combine then wait until a gel consistency is achieved. Meanwhile, in a large bowl, combine the rest of the ingredients except coconut oil. Fold in flax gel.
Heat a medium skillet over medium-high heat. Add 1 teaspoon coconut oil, then 3 tablespoons pancake mixture. Mixture will begin to bubble. After about 30 seconds-1 minute the bubbles will become hollow and it is time to flip your pancake. Allow the other side to cook for 1 minute, then remove pancake from heat. Do the same with the rest of the pancake mixture.
Serve warm with fruits, honey, maple syrup, agave syrup etc.