The Breakfast That Will Leave a Smile on Your Face!
I am very happy and excited to share with you my first recipe on the blog: Gluten-Free Vegan Banana Pancakes. My mission is to share my own recipes that will help you improve your health and balance your hormones naturally. This recipe does not contain gluten, dairy, eggs or added sugar – just the sweetness and deliciousness of banana. You can add to its lusciousness with some drizzles of aromatic maple syrup and flavorful, fresh strawberries.
Gluten-free does not always mean healthy. In commercially bought gluten-free products white wheat flour is often replaced with soy, corn or rice flour – yes, those flours don’t contain gluten and are helpful for those on a strict gluten-free diet like people with celiac disease, but they are made out of white, processed flours that will cause blood sugar spikes, bacterial overgrowth or inflammation besides having a very low nutrient and fibre content.
I prefer using flours such as whole grain millet or buckwheat flour or nut flours such as almond or coconut, which are nutrient dense and rich in fibre. In this recipe I am using wholegrain millet and wholemeal buckwheat flour, which are easily available in the UAE.
Let’s Get Started
First, make a flax egg by combining 2 tbsp. of milled flax seed with 4 tbsp. of water and let sit for about 5-10 min.
Then, in a medium size bowl, mix all the dry ingredients: Buckwheat and millet flour, almond flour, baking powder, baking soda, sea salt, cinnamon, tapioca starch and collagen powder (*If you are vegan use plant based protein such as brown rice or pea protein. I use collagen, because it is very healing to the gut lining and makes strong muscles and tendons as well as supporting beautiful skin, hair and nails).
Next, mash up 2 ripe bananas. If they don’t fill up a cup, you might have to add a little more nut milk or water later on. Add the mashed bananas, flax eggs, coconut oil and nut milk to bowl and stir well.
Time to Rise and Shine
Heat up a frying pan on medium to low heat. Take 1/4 cup and scoop some dough in order to make the pancakes. Bake on each side for 4 minutes until golden brown.
Serve hot with some fresh strawberries and maple syrup.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 2 Tbsp. Milled Flax Seed
- 4 Tbsp. Water Mix flax seed and water in a cup and let sit for 5 - 10 min. This will make two so called "flax eggs".
- 1/2 Cup Wholemeal Buckwheat Flour
- 1/4 Cup Whole Grain Millet Flour
- 1/4 Cup Almond Flour
- 2 Tbsp. Tapioca Starch
- 1/2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Pinch Sea Salt
- 1/2 Tsp. Cinnamon
- 3 Tbsp. Collagen Powder *Use plant based protein like pea or brown rice if you are vegan.
- 1 Cup Mashed Ripe Banana
- 1/4 Cup Nut Milk
- 2 Tbsp. Coconut Oil
Ingredients
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- Make a flax egg by combining 2 tbsp. of milled flax seed with 4 tbsp. of water and let sit for about 5-10 min.
- In a medium size bowl, mix all the dry ingredients: Buckwheat and millet flour, almond flour, baking powder, baking soda, sea salt, cinnamon, tapioca starch and collagen powder (*If you are vegan use plant based protein such as brown rice or pea protein. I use collagen, because it is very healing to the gut lining and makes strong muscles and tendons as well as supporting beautiful skin, hair and nails).
- Mash up 2 ripe bananas. If they don't fill up a cup, you might have to add a little more nut milk or water later on. Add the mashed bananas, flax eggs, coconut oil and nut milk to the bowl and stir well.
- Heat up a frying pan on medium to low heat. Take 1/4 cup and scoop some dough in order to make the pancakes. Bake on each side for 4 minutes until golden brown.
- Serve hot with some fresh strawberries and maple syrup.