Banana & Spice Gluten Free Pancakes

These are some delicious pancakes without gluten (hotcakes or pancakes) made in a healthy way for those who do not eat dairy or refined flours and / or that contain gluten due to any reason.

If you are vegan and do not eat eggs, you can supplement it by using chia and flax seeds. Not sure how to use them?

Anyway, you will love this recipe, and you will see that it asks nothing of the traditional recipe that uses dairy products and refined flours that have been proven to be not the best for our health since they are considered.

Choose to eat healthier, today we already have more alternatives to do so and your body will thank you.

Banana & Spice Gluten Free Pancakes

Ingredients

• 1/2 cup mashed ripe banana (about 1 banana).
• 2 organic eggs.
• 1 tablespoon almond butter.
• 1 tablespoon of maple syrup or natural sweetener of your choice – (optional).
• 1 tablespoon canned coconut milk.
• 1 teaspoon vanilla extract.
• 1/2 cup of almond flour.
• 2 tablespoons coconut flour.
• 1 1/2 teaspoon ground cinnamon.
• 1/4 teaspoon sea salt.
• 1/4 teaspoon baking soda.
• A pinch of nutmeg.

Instructions:

1. Heat a nonstick skillet over medium heat.
2. In a large bowl add banana, eggs, almond butter, maple syrup, coconut milk, and vanilla; use a hand mixer and combine the ingredients until smooth.
3. Add the almond flour, coconut flour, cinnamon, salt and baking soda to the wet ingredients and mix again with the hand mixer until everything is incorporated.
4. Melt some coconut oil in the hot skillet. Then add batter to the pan to make a pancake-sized circle.
5. Allow the pancakes to cook on one side for 3 to 4 minutes. Don’t flip the pancakes too soon or they will break. So allow them to cook on one side until golden brown. Then carefully, using a spatula, flip the tortilla to cook the other side.

Continue with the remaining dough. And again, these will have to cook in the pan longer than traditional pancakes so be patient. I know it is difficult, but I promise you it will be worth it. Also, keep the heat in a medium to avoid burning.

Accompany with homemade jam, honey, fruit, maple syrup, etc., or simply alone, that is your choice to enjoy!

Makes about 4-5 pancakes.

Gluten Free Almond Coconut Pancake

This is another healthy option to make gluten-free pancakes or pancakes and enjoy the full flavor of coconut and almonds.

Ingredients:

• 1 cups of almond flour.
• 1/2 cup coconut flour.
• 1/2 teaspoon of baking soda.
• 1/4 to 1/2 teaspoon salt.
• 1/2 teaspoon cinnamon (optional).
• 3 large organic eggs.
• 4-5 tablespoons of coconut milk (whole -fat-).
• 2 tablespoons of honey.
• 1 teaspoon vanilla or juice of half a lemon.
• 1/4 cup of fruit (optional).

Preparation method:

1. In a medium bowl mix the flours, salt, and baking soda and cinnamon.
2. In another bowl, mix the eggs, honey, coconut milk, and vanilla.
3. Add the liquid ingredients to the dry ones and mix well. Let it sit for a few minutes.
4. Pre-heat the skillet over medium heat. Look at the fire closely. If the pan is too hot, not only do the pancakes burn, they form poorly and are difficult to turn. This will vary depending on the stove and skillet…
5. Pour the mixture into the pancake, until it starts to boil and the edges just start to form. Flip carefully with a thin metal spatula. Continue cooking until the pancake is firm. Put a little coconut oil in the pan if necessary to prevent the mixture from sticking.

Recommendations:

If necessary, keep the pancakes in a hot oven and store others in the freezer to reheat later.

Top with honey or a favorite natural fruit enzyme or cold coconut cream. Or just eat them alone, this way you can enjoy the tasty banana and spice gluten free pancakes.