Stacked Up: VGN & GF Banana Pancakes
Breakfast is my favorite meal of the day which is ironic as I hardly post any breakfast recipes on here. During the working week my breakfast is usually a bar or Trader Joe’s gluten free crips with avocado. On the weekends, brunch is my most favorite activity. Whether that’s out at restaurant or cooking at home, waking up at sitting down at a table with friends is a beautiful way to start your morning.
When we host brunch at the house, I like to make a ton of different dishes to create a breakfast buffet. I’ll have a few different juices and prosecco out to make your own mimosas alongside coffee with various dairy free milk options. If you plan ahead, I would recommend picking up bagels from your local bagel shop and popping them in the oven right before to add to your table spread. Have out popular toppings like lox, avocado, sprouts, and cream cheese.
These pancakes are always the star of the show. Friendly for all food sensitivities, this batter is better than the original. Instead of egg in recipes, you can substitute flaxseed meal. In this instance, I added it straight to the batter but if ever needing to make an ‘egg’ mix one tablespoon ground flaxseed meal with three tablespoons of water then let sit in the fridge for 15 minutes.
Stacked Up: VGN & GF Banana Pancakes
Serves 4-6 pancakes
- 1 cup gluten free pancake batter
- 1 cup dairy free milk
- 4 tbsp flaxseed meal
- 2 tbsp vegan butter
- 2 tbsp agave syrup
- 2 bananas, slices
Method
- In a mixing bowl or measuring cup add gf pancake batter, dairy free milk, flaxseed meal, and 1 tbsp of melted vegan butter. Whisk together until all ingredients have blended. Add more milk if wanting a thinner batter.
- In a large saucepan, add 1 tbsp of butter and let melt. Pour in batter and add banana slices to the top. Cook on one side for about 2-3 minutes until bubbles start to appear. Flip pancake and cook for another 2-3 minutes. Add to serving plate then repeat until all batter is gone.
- Add additional banana slices and butter to the top of your pancake stack then drizzle with agave syrup. Ready to serve!
