VEGAN BANANA NUT PANCAKES

WHO SAYS YOU CANT HAVE PANCAKES THAT ARE VEGAN, GLUTEN FREE, AND DELICIOUS?

Every now and then, I like to treat myself to fluffy delicious pancakes. While most pancake recipes are not vegan friendly I have found the perfect combination of ingredients that will make your taste buds happy without dairy, eggs or gluten. If you try this recipe out be sure to take a photo tag me on instagram/facebook @NaturalGraceDaily    Ingredients    PANCAKES ( Makes 8-10)    2 cups gluten-free oat flour    2 cups gluten-free all-purpose flour    1 1/2 Tbsp baking powder    1 tsp sea salt    1 1/2 tsp ground cinnamon    1/4 ground ginger    1/4 tsp ground nutmeg    2 medium size ripe bananas    3 Tbsp melted coconut oil    1 1/2 Tbsp vanilla extract    2 1/2 Tbsp maple syrup    2 1/4 cups non-dairy milk (I used almond milk)    3/4 cups chopped nuts of your choice (I used pecans)    1/4 cups gluten-free rolled oats    Instructions    Dry Ingredients:    In a large bowl, add oat flour, gluten-free flour, baking powder, salt, cinnamon, ginger, and nutmeg. Mix together and set aside.    Wet Ingredients:    In separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and mix.    Add the wet ingredients to the dry ingredients and mix everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.    Heat a large nonstick skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.    Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles. Carefully flip pancakes and cook until browned on the underside (about 2-3 minutes on each side).    Transfer cooked pancakes to a baking sheet or plate. Continue cooking until all batter is used up - about 8-10 pancakes.    Feel free to get creative with the toppings! I like to add sliced bananas, nuts and maple syrup.   Store left over pancakes in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days, but you can freeze them if you need them to last longer.

Every now and then, I like to treat myself to fluffy delicious pancakes. While most pancake recipes are not vegan friendly I have found the perfect combination of ingredients that will make your taste buds happy without dairy, eggs or gluten. If you try this recipe out be sure to take a photo tag me on instagram/facebook @NaturalGraceDaily

Ingredients

PANCAKES ( Makes 8-10)

2 cups gluten-free oat flour

2 cups gluten-free all-purpose flour

1 1/2 Tbsp baking powder

1 tsp sea salt

1 1/2 tsp ground cinnamon

1/4 ground ginger

1/4 tsp ground nutmeg

2 medium size ripe bananas

3 Tbsp melted coconut oil

1 1/2 Tbsp vanilla extract

2 1/2 Tbsp maple syrup

2 1/4 cups non-dairy milk (I used almond milk)

3/4 cups chopped nuts of your choice (I used pecans)

1/4 cups gluten-free rolled oats

Instructions

Dry Ingredients:

In a large bowl, add oat flour, gluten-free flour, baking powder, salt, cinnamon, ginger, and nutmeg. Mix together and set aside.

Wet Ingredients:

In separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and mix.

Add the wet ingredients to the dry ingredients and mix everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.

Heat a large nonstick skillet over medium heat. Carefully rub skillet with coconut oil or vegan butter.

Once hot, spoon 1/4 - 1/3 cup of the batter onto skillet. Cook until surface of pancakes have some bubbles. Carefully flip pancakes and cook until browned on the underside (about 2-3 minutes on each side).

Transfer cooked pancakes to a baking sheet or plate. Continue cooking until all batter is used up - about 8-10 pancakes.

Feel free to get creative with the toppings! I like to add sliced bananas, nuts and maple syrup.   Store left over pancakes in a container separated with parchment paper to prevent sticking. Will keep in the refrigerator up to 4 days, but you can freeze them if you need them to last longer.