Feed these Total30 banana bread pancakes to close friends or relatives without having telling them the elements and they’re going to never guess that they’re gluten- and dairy-free. They have the magnificent golden brown edges of standard pancakes, and a mild and fluffy texture to boot. The banana, ginger, and cinnamon give the pancakes the comforting taste of banana bread devoid of way too substantially sweetness. Addictive? We consider so. You are going to under no circumstances go back again to regular pancakes again!
Makes 3 smaller pancakes
1 ripe banana
2 Tbsp almond food
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of sea salt
1 Tbsp ghee
How to Make It
- In a blender, merge the banana, egg, almond food, ginger, cinnamon, and salt, and blend right until easy and pourable.
- In a medium skillet, warmth the ghee in excess of medium-higher heat. Add a scoop of batter to the pan and cook dinner until eventually browned on one particular side, then flip and cook dinner until browned on the other aspect. Repeat with the remaining batter.
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