Zutaten für Fall Pancakes Gluten Free
- Buckwheat Flour
- Brown Rice Flour
- Garfava Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Clove
- Nutmeg
- Egg
- Skim Milk
- Mashed Banana
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Zubereitung von Fall Pancakes Gluten Free
- Preheat your non-stick skillet over medium-low heat. No need for oil or butter!
- In a large bowl, whisk together the gluten-free flour, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, mash the bananas. Add the almond milk, egg (or flax egg), and melted coconut oil (if using). Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients. The batter will be slightly lumpy – that's perfectly fine!
- Pour ¼ cup of batter onto the preheated skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when the edges look dry and bubbles appear on the surface.
- Serve immediately with your favorite toppings, such as honey, non-fat yogurt, and sliced banana.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
7g
Fat
1g
Carbs
5g
