Gluten-Free Banana & Strawberry Pancakes
Make like Jack Johnson and pretend like it’s the weekend now with these vegan and gluten-free banana pancakes.
Strawberries and bananas are a winning combo in a smoothie, but that’s not the only breakfast food they’re great in. Blend them into a batter with oats and you’ve got yourself a delicious pancake batter!
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Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Total Time: 25 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 22.5 22.5 g gluten-free rolled oats
- 15 15 ml Califia Farms Unsweetened Almond Milk
- 0.5 0.5 bananas, peeled
- 0.25 0.25 Tbsp apple cider vinegar
- 0.25 0.25 Tbsp gluten-free baking powder
- 0.125 0.125 tsp cinnamon
- 18.75 18.75 g strawberries, plus extra for serving
- maple syrup, for serving
Method
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In a blender, add the rolled oats and blend until flour-like. Remove the oat flour from the blender and set aside. Add the almond milk, bananas and apple cider vinegar to the blender, then blend until the mixture is smooth with no big lumps.
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Transfer the oat flour to the blender, then add the baking powder, cinnamon and strawberries. Pulse a few times to combine, being careful not to over-blend.
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Heat a non-stick griddle pan over a medium-low heat. Spray with coconut oil cooking spray or leave the pan dry.
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Pour a third of a cup of the batter into the griddle. Place the sliced strawberries on top. Cook for 3-4 minutes, until the edges firm up and you can slide a spatula under the pancake. Flip the pancake and cook for another 1-2 minutes until the pancake is cooked through. Repeat with the remaining batter. Serve immediately with fresh strawberries and maple syrup, if desired.
