Banana Pancakes
PREP TIME
15 minutes
COOK TIME
10 minutes
SERVES
4-6
INGREDIENTS
1 cup GF All Purpose Flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 large egg
3/4 cup soy milk
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 1/2 very ripe bananas, mashed
butter for griddle
maple syrup
DIRECTIONS
1.

In a small bowl, pour in the 1 tablespoon of white vinegar and 3/4 cup soy milk. Let set for 10 minutes. It should curdle and turn into a dairy-free version of buttermilk.

2.

In the meantime, whisk together all of your dry ingredients into a medium bowl: gf flour, sugar, baking powder, baking soda, salt, and nutmeg.

3.

Once your buttermilk is ready, whisk together all your wet ingredients into a small bowl: buttermilk, egg, vanilla extract, and mashed banana.

4.

Pour your wet ingredients into your dry ingredients and mix until thoroughly combined.

5.

In a skillet or griddle, melt butter over medium-low heat. Pour 1/4 cup of batter for each pancake. The pancakes are ready to flip when little bubbles form on top. Flip and cook until golden brown. Be mindful of the heat, you don’t want these to brown too quickly otherwise you’ll be left with the centers not fully cooked.

6.

Serve with warm maple syrup to your hearts content.