with Lisa Farrar, The Plant Based Health Coach

Vegetarian and Gluten Free Pancakes


Prep Time

5 minutes

Cooking Time

10 minues

Yields

12-16 pancakes

Ingredients

1/2 cup unsweetened almond butter

3 ripe bananas, mashed

2 eggs, lightly beaten

1 tsp cinnamon

1/2 cup oat flour (use gluten free oats to keep the recipe gf)

1/2 tsp baking powder

1 tsp vanilla

Dash of sea salt

1 Tbsp coconut oil- for greasing pan


For topping:

1 cup fresh or frozen berries of your choice

Juice of 1 fresh lemon



Directions

Heat pan on medium heat along with coconut oil to prevent pancakes from sticking to pan. Before starting pancakes, place ingredients for topping in second pan over medium-high heat until fruit begins to simmer, then reduce heat to low temperature and let simmer for approximately 5 minutes while you make you're pancakes.

For the pancakes, mix all ingredients, pour onto heated pan in approximately 3" circles and cook 1-2 minutes each side until golden.

Enjoy pancakes topped with Coconut Whipped Cream.

Notes

Heat settings and cooking times may vary depending on your stove top.