The Secret To Moist And Fluffy Pancakes

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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.

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Ingredients:

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

Additional:

1T Icadelicias Cashew Spread

Mixed of Berries

Procedure:

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.

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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.

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