Even if you’re not vegan, this is a great and flavorsome recipe you must try!
For the pancake batter sift the flours, baking powder and cinnamon into a bowl and make a well in the center. Add the milk, vinegar and 1/3 cup maple syrup to the centre and gradually combine the mixture with a whisk until smooth then set batter aside for 5 minutes.
Place a non-stick frypan over medium-low heat then brush with a little coconut oil. Add 2 tbs of the batter per pancake and cook for 1 minute or until bubbles rise to the top. Flip and cook for a further minute. Remove and keep warm. Repeat with coconut oil and remaining batter.
Wipe pan clean then place over medium high heat. Add the remaining 2 tbs maple syrup then add the banana and cook for 1-2 minutes until slightly caremalised then flip and cook for a further 30 seconds then remove from the pan.
Serve pancakes with caramalised banana and chopped pecans, drizzled with extra maple syrup.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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