Maria Marlowe
Pancakes rarely allow it to become onto the “healthy breakfast” list, but after a week filled with green smoothies in addition to a?a bowls, it’s nice to bite into a fluffy stack.
This recipe creates light, pillowy pancakes that hit lots of without completely derailing your eating healthily habits. They obtain their sweetness from fresh fruits and a drizzle of maple syrup. And they are generally best served that has a dollop of coconut cream, which provides healthy fats (making this breakfast infinitely as pleasing).
The Best Gluten-Free Pancake Recipe
Makes 6 pancakes, serves 3
Prep Time: 7 minutes
Ingredients
2 ripe bananas
1/2 cup hemp milk (or some other plant-based milk)
1 1/2 cups Bob’s Red Mill Gluten-Free Pancake Mix
1 tablespoon coconut oil
For the coconut whipped cream (optional):
3 tablespoons creamy thick coconut milk (from can; refrigerate overnight)
2 teaspoons maple syrup
1 teaspoons vanilla extract
Directions
- In a substantial bowl, mash both bananas thoroughly which has a fork. Add hemp milk and pancake flour. Stir well.
- Heat a skillet over medium heat and add enough coconut oil to coat the underside. When hot, spoon pancake batter into rounds, and cook until golden for both sides, about 2 to a few minutes per side. Stack for a plate.
- To make the coconut whipped cream: Within a bowl which has a fork, mix together the thick white perhaps the coconut milk (reserve the liquid for yet another use, similar to a smoothie), maple syrup, and vanilla flavoring. Spoon this in the pancakes and complete the look with seasonal berries or fruit.
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