We used to have pancakes every Sunday morning without fail and we would each take a turn "serving" the pancakes from the pan. We would only get one at a time and we would scarf it down the minute it touched our plate. I revisited those days yesterday and made a batch of pancakes, except these ones are vegan, gluten and sugar free. And they were shockingly good! So good that I devoured them in less than 2 minutes! Haha I couldn't help myself ;)
1/4 cup blueberry puree, thawed
1/2 cup almond milk
1 cup Gluten-free flour blend (see substitutions tab)
2 tbsp safflower oil
1 flax egg*
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla
Combine dry ingredients in large bowl. Set aside. Mix together almond milk, oil, egg and vanilla. Mix into dry ingredients. Fold in blueberry puree. Spoon onto frying pan. Place thinly sliced banana on each cake. Cook on low heat (this is important or else they will fall apart easily) until golden brown. Makes 5-6 large pancakes.
*To make 1 flax egg whisk together 1 tbsp flax meal with 3 tbsp water. Make sure you grind the flax meal into a fine powder before you measure it!
We've been eyeing this recipe on www.neverhomemaker.com for a while now and finally got around to making these. The only thing we changed is the addition of the bananas and the vanilla and we took away half the blueberry puree to give it a more subtle flavour and make way for the banana! We also made it gluten-free of course by using a flour mix, (recipe in substitutes tab) and we also replaced the Egg Replacer with a flax egg which worked fantastically! We were so impressed. They tasted like sunday morning:)