You may think that it would be hard to make pancakes with no egg or milk, but check out the picture because it can be done!
Most of the meals in our home start with a plant base then a protein source on the side, so often the main part of the meal is vegan (which is necessary when you are often catering to a vegan or two like we do!).
So these pancakes should suit everyone’s needs and the flour used is a great nutritious gluten free alternative. But the best bit about these pancakes is that they only require three ingredients and you can change the type of flour used depending on what you have in the pantry.
15 mins total (prep and cooking time), serves 1
1/2 cup brown rice flour*
1/2 cup + 1 tablespoon almond milk*
- Mash the banana with a fork
- Whisk or use beaters to mix in the other ingredients
- Pour pikelet size amounts (smaller than your palm) into a non-stick pan on low to medium heat
Turn when bubbles form/slightly cooked around the outside
Top with fresh fruit or savoury toppings like cashew cheese and tomato.
Quinoa flour – substitute 1/2 cup brown rice flour with 1/2 cup quinoa flour
Buckwheat flour -substitute 1/2 cup brown rice flour with 1/2 cup buckwheat flour
Rice milk or water – substitute almond milk with other dairy free alternatives