Wow, I have to say, I really wish I knew how these tasted but my kids crushed them way before I could get a serious bite into them. To say they were flying off like hotcakes was an understatement. I’ve been meaning to try to make something from scratch for some time. I started my base recipe from this traditional vegan pancake blog posting. I wanted to add some GF flours instead. Plus I basically doubled everything for a family of 5 (3 little kids).
- 1 cup Trader Joe’s Just Almond Meal
- 1 cup Bob’s GF All Purpose Flour
- 2 tablespoon baking powder
- 1/4 teaspoon sea salt
- 2 banana, mashed
- 1 tablespoon honey
- 2 cup almond milk
- 2 tablespoons melted coconut oil
By using the almond meal, your getting that whole grain texture and almond fiber. You might want to consider extra coconut oil for griddle as needed because they do get a little sticky.
In a large bowl, mash the ripe bananas, milk, oil. In another bowl, mix the remaining dry ingredients. Mix dry ingredient into wet and whisk. Make sure griddle is pretty clean and oiled up because they do tend to get a little sticky once the bananas start to caramelize. The more caramelized they got, the tastier they became. I have to say, this is now a staple in our house. Just need to find a way to keep over ripened bananas around for the weekend.