I haven’t had banana pancakes in a while! Banana Pancakes, for me, are the BEST pancakes! Not just because I LOVE bananas, but because this fruit adds moisture, fluffiness and natural sweetness to pancakes. Just in case you did not know…bananas are a great substitute to eggs on the baking campus. When mashed, they have a slimy texture, similar to eggs. Their natural sweetness prevents the necessity of adding any sweetener and finally they make pastries fluffy!
I used for the first a time a square mold that I had store in the kitchen and never used. But now that my imagination has improve (LOL), I used it to make pancakes. It adds a fun touch because when are pancakes squared!? They are always round…unless you have a square mold! (xD)
Since breakfast is so important and is my favorite meal of the day, I always tried to make it DELICIOUS, FUN, HAPPY, HEALTHY and NUTRITIOUS!
I topped these pancakes with the Cashew Spread and a mix of berries on the side.
yield: 1 serving
1/4 cup whole wheat flour
1 T coconut flour
1 T vegan protein powder
a pinch of sea salt
cinnamon to taste
1/4tsp baking powder
half of a banana mashed
water for mixing
1T Icadelicias Cashew Spread
Mixed of Berries
1- In a recipient mix all of the dry ingredients.
2- Separately, mashed half of a banana and add it to the dry mix.
3- Slowly, add the water and mix until consistency.
4-Turn on a stove top on medium heat and drizzle organic coconut oil in the pan. Let it warm.
5- Put the square mold (if using it) in the pan and drizzle half of the batter.
6- Wait for the bubbles to appear and carefully, remove the mold.
7- Let cook on more minute, flip the pancake and let cook about two minutes. Then, transfer it to the serving dish and repeat the process with the remaining batter.
8- Once done, add the Cashew Spread to the pancakes and a mix of berries to the side.