My best girlfriend was visiting me a few weeks back and we both had a monster craving for pancakes. In a quest to find a healthy, low sugar and gluten-free option, we created these. They were delicious and hit the spot. The only problem was that we ate them too fast!
Note: in reaching for the cinnamon I accidentally dashed cumin into the recipe. Another happy mistake. The cumin added an interesting element to the flavor profile and we both loved it. This recipe is extremely customizable: If cumin isn’t your thing, leave it out! If you’re a vegan use the flax egg. If you’re into eggs, substitute. Be a super human and make this recipe your own.
For gluten-free baking I use Premium Gold Whole Grain Flour
- 1 cup gluten free flour (I use Premium Gold Whole Grain Flour)
- 1 flax egg (or regular egg)
- 2 tablespoons white vinegar
- 4 tablespoons banana (sugar substitute) – set the remainder of the banana aside for syrup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 1 tablespoon flaxmeal
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 3 tablespoons coconut oil
- 1 tablespoon honey
- remainder of banana, mixed
- Prepare flax egg and set aside in refrigerator to set up
- Combine flour, baking soda, baking powder, salt, cinnamon and flaxmeal in a bowl
- In a separate bowl mix vinegar, coconut oil and banana
- Combine by stirring wet into dry ingredients
- Stir flax egg into mixture
- Add 1 tablespoon of coconut oil or butter to frying pan or griddle until hot
- Add large spoon of batter to pan and watch for bubbles forming on the top
- Flip over until cooked on both sides
- Combine ingredients for syrup until liquid
- Add cumin, a dash of cinnamon, sliced bananas and syrup on top of cooked pancakes
- Serve + Enjoy!
Because we’re indulgent, we topped these with a scoop of Ben&Jerry’s Chunky Monkey Ice cream. So not vegan, but so, so good!