Dairy Free Banana PancakesCourse: BreakfastCuisine: AmericanDifficulty: Easy
I love to make breakfast for my kids and when my son embarked on this dairy free diet as the doctor suggested trying it out because my son is a sinus disaster, I was heartbroken. This recipe needed tweaking but turned out quite good. Having made this a few times I have added my own tweeting so it tastes good. Now it makes good pancakes that everyone can enjoy.
2 cups flour, can use half all purpose and half whole wheat
1 1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg or/and ground ginger
1/2 teaspoon salt
1 3/4 cups almond or oat milk, preferably vanilla flavored
1/3 cup honey
1 lg egg
2 Tablespoons oil
1 Tablespoon apple cider vinegar
2 teaspoon vanilla
1 banana, mashed
1/4 cup unsweetened apple sauce
Maple syrup for serving
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg/ginger, baking soda, and salt.
- In a lg bowl, mix together the vanilla almond milk, honey, egg, 2 Tablespoons oil, apple cider vinegar, and vanilla until combined. Stir in mashed banana and apple sauce. Add the flour mixture and stir until everything is combined, a few lumps are ok.
- Heat oil in a pan or griddle over medium heat. Pour 1/4 cup of batter onto griddle and allow to cook until bubbles begin to burst on top of the pancakes. Flip the pancake and continue to cook until lightly browned on both sides. Continue with remaining batter.
- Serve on warm plates, drizzled in maple syrup.