Gluten Free, Vegan Strawberry & Banana Pancakes

So, It’s been a while! But now I’m home from uni I want to go back to the roots of this blog and post more regularly. I will still be uploading weekly vlogs on my Youtube channel but I want to make more videos, more Instagram content and try and put something out on the blog every week whether that’s a recipe or a simple Friday thoughts. I’ve got a couple of ideas in the pipeline but I’d love to know what kind of content you’d like to see going forward be it about Chronic Illness, Gluten Free Vegan Food or life in general please let me know in the comments.

Anyway, this is what you came here for:

IMG_0218Gluten Free, Vegan, Refined Sugar Free Strawberry & Banana Pancakes

Makes 15 American style pancakes

Allergens: Cashew Nuts, Strawberry

You will need:

  • 1 bottle of Strawberry Cheesecake Cashew Mylk Plus (Order here and use code JENNIBAE for 20% off)
  • 200g of Gluten Free Flour – I used Schar Gluten Free Mix It Flour but you can also use Chickpea Flour for a protein punch.
  • 1 ripe banana
  • 1 teaspoon bicarbonate of soda
  • cooking oil of your choice

 

  1. In a large mixing bowl or jug, mash your banana.
  2. Sift in the flour and mix.
  3. Slowly add the mylk to your mixture.
  4. Mix well with a whisk.
  5. Add the bicarbonate of soda and whisk in.
  6. Heat some oil in a pan on a medium to high heat.
  7. Ladle the batter into the pan (1 small ladle per pancake)
  8. Wait until you see air bubbles then flip the pancake.
  9. Repeat steps 7 & 8 until all the batter is used adding small amounts of oil as necessary.
  10. Cover in your favourite toppings (strawberries and maple syrup work well) and enjoy!

If you prefer crepe style pancakes use 50g less flour and no bicarbonate of soda.

Using a ladle isn’t necessary but it will help you easily create the same size pancakes for the perfect stack.

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