Makes 5 pancakes
Ingredients:
Dry
- 1/2 cup brown rice flour
- 1/2 cup gluten-free oat flour
- 1/2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 tsp. potato starch
Wet
- 1 cup unsweetened almond milk
- 4 tsp. pure maple syrup + 1/4 cup for topping
- 1 tsp. pure vanilla extract
- 1 banana, mushed
- coconut oil
- 1 apple, sliced thin
- 1/2 tsp. cinnamon
What to do
Slice the apple into thin pieces with a mandoline or knife. Coat in cinnamon and stir. Put in dehydrator for 1 hour on 110 degrees to soften.
Put a tsp of coconut oil in a medium non stick frying pan and turn on to low/medium heat. I had mine on 2 (my dial is out of 9). Use 2 frying pans if you want to speed things up.
Add wet ingredients to your blender and blend until mixed. Add dry ingredients gradually to the blender until mixed.
Add 4 Tbsp. of the batter into the frying pan to form a small pancake. Fry on one side for 5 minutes, until golden brown. Flip and fry for another 5 minutes. Do this step with all of the batter.
When all of the pancakes are cooked, layer pancakes on a plate with apples in between and serve with maple syrup and serve.
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