Vegan, Gluten-free Pankakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 banana (s), very ripe
- 350 ml almond milk (almond drink), soy milk or oat milk
- 180 g buckwheat flour, potato flour or rice flour
- 50 g psyllium husks or oatmeal
- 1 teaspoon almond butter
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ cinnamon powder
- 1 pinch (s) salt
- vegetable oil
Print Recipe
Pin Recipe Instructions
- Mash the bananas to a uniform mass with a potato masher or fork.
- Mix all ingredients together properly, e.g., in a food processor.
- Let the dough rest for about 15-30 minutes. If it seems too thin, it doesn`t matter, it thickens even further when you rest.
- Fry the pancakes on both sides in vegetable oil.
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