Because it’s Friday and we’re feeling super generous, we’re sharing this mouthwateringly delicious Vegan Banana Pancake stack recipe from one of our beloved foodies & health + wellness bloggers – Lin from Tumblin Bumblin Crumblin Cookie that’s perfect to whip up as a treat over the weekend:
-1/2 cup wholemeal/gluten free flour
-1 tsp maple syrup/brown rice syrup/agave
-1/2 tsp baking powder
-1/2 a large banana
-1/2 cup plant based milk
-1 tbsp soaked cashews
-1 tbs+1 tsp ground flaxseed, mixed with 2 tbsp water and left to gel for at least 20 minutes
-1/2 tsp vanilla extract
1. Heat a pan over low heat.
2. Mash the banana and beat all ingredients until smooth or pop into a blender for a minute.
3. Once the pan is hot enough such that a drop of water sizzles and evaporates immediately when flicked onto it, grease it with coconut oil and pour on your batter!
4. Cook for a few minutes until the top is bubbled, then flip and cook till the bottom is golden brown.
5. Serve warm and enjoy!
You don’t need a chef’s hat to cook these up…just 10 spare minutes