Banana Pancakes with Peanut Butter Syrup
Yield: 7-8 pancakes
Prep: 10 minutes
Total Time: 15 minutes
1 cup unbleached all-purpose flour
1 tsp. coconut sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1 flax egg (1 tbsp. flax meal+2.5 tbsp. water)
1 cup unsweetened almond milk
1 tsp. apple cider vinegar
1 mashed ripe banana
3/4 cup pure maple syrup
1/2 cup unsweetened peanut butter
In a small bowl mix flax meal and water, stir and set aside to make flax egg.
In another small bowl add apple cider vinegar to almond milk and set aside.
In a medium sized bowl mix flour, sugar, baking powder, baking soda and cinnamon together.
After flax egg and milk has set for five minutes mix together.
Mash banana and add to wet mixture.
Make a well in the center of your dry ingredient mix.
Add wet ingredients to center of dry ingredients.
Carefully mix together only until incorporated. Do not over mix.
Warm a large skillet over medium heat and spray with your choice of cooking spray. I used coconut oil.
Once skillet is hot place about 1/4 cup worth of batter into the pan.
Wait until you see bubbles on one side and then flip about 2 minutes on each side.
Pancake should be golden brown and fluffy.
In a small saucepan place peanut butter and syrup and stir over low heat until warm and sauce has thinned out.
Top pancakes with walnuts, fresh banana and peanut butter syrup.
*Make sure not to over mix this batter or your pancakes will be not so fluffy.
*Ripe bananas work best and add the most flavor.