No Gluten / Dairy Pancakes

Enjoy your fluffy, yummy, spicy pancakes! Sometimes I add a bit of almond and carob butter and make it a real bomb!!

Ingredients

• 2 medium soft-ripe bananas 

• 2 eggs

• 1/2 cup milk or plant milk 

• 1 teaspoon vanilla extract

• 1 ½ cups millet/quiona flakes or flour or gluten free oats

• 2 teaspoons baking powder

• ½ teaspoon ground cinnamon and 1/2 teaspoon spice mix: ginger, clove, cardamom

• ¼ teaspoon salt

• Coconut oil (or ghee, butter, olive oil) for cooking

Method

Chop the banana and simply add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. As the batter rests in your blender,  you heat your pan up (start with medium heat and increase if necessary). Lightly coat it with coconut oil  and place over medium heat

Once pan is hot, add 1/3 cup of the batter for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges

Turn your pan cakes and cook until golden brown on each side

Repeat with more oil if needed for the remaining batter. Makes about 9 pancakes total