I wish I could take all the credit for these banana pancakes but this is an adapted recipe from Brittany Angell. I love her waffles! And have made waffles into pancakes many times but today, I was craving banana pancakes so I kinda tweaked a few things so that the pancakes would still have the crispy texture but fluffy, even with the addition of a banana.
And as I had a banana that needed to be used, I had raspberries that were calling my name so I quickly made up a sauce to top off these yummy pancakes.
It all came together so quickly – and for not really planning this out, it turned out delish! I decided to post this because many requests on instagram for the recipe ……so here ya go!
- 1 large banana
- 1 egg
- 1/2 cup almond milk
- 1 tsp pure vanilla extract
- 1/4 cup + 1 tbsp coconut oil
- 1 tsp apple cider vinegar
- 1 1/2 cups of blanched almond flour
- 1/2 (HEAPING) cup of tapioca starch
- 2 1/2 tsp baking powder
- 2 tbsp coconut sugar
- 1/4 tsp salt
- 6 oz package of raspberries
- 1/4 cup almond milk
- 2 tbsp pure maple syrup or honey
- 1/4 cup canned coconut milk
- Warm griddle or pan on medium flame.
- In a blender, add banana, egg, almond milk, vanilla....once combined, slowly (if warm) add coconut oil to temper the egg.
- Add dry ingredients to the blender, then apple cider vinegar and blend until fully incorporated.
- Using 1/4 - 1/3 measuring cup, pour onto griddle and cook until you see bubbles forming. Gently flip and cook another 3-5 minutes.
- In a small sauce pan, simmer the raspberries with the almond milk - stirring occasionally until raspberries are soft.
- Using a potato masher, mash the raspberries until you have a thick sauce. I like to keep some raspberries 'chunkier'.
- Add your sweetener and mix well. Once warmed and combined, take off heat and fold in the coconut milk.