Vegan Banana and Almond Pancakes
These pancakes have become our favorite breakfast food to eat at home.
After you try to make them, you’ll definitely understand why….
They are soft and fluffy, and they have just the right amount of sweetness.
The nice thing about this wonderful recipe is that you can really play with it to make it your own, I used all types of different flours and different additions to the recipe to make it more healthy and nutrients packed for my young son.
FlourThe flour mix in this recipe is entirely up to your choice. Instead of the all-purpose flour, you can use spelt flour/ whole wheat flour/ gluten-free flour.
Instead of the almond flour, I tried a variety of flours and everything came out good. For example, Flax meal/ banana flour/ coconut flour/ hazelnut flour, pretty much any other flour you can find.
Almond flour is incredibly tasty and nutritious. It is particularly rich in vitamin E and magnesium so it adds a nice nutritional value to a sweet and delicious breakfast. Almond flour is also low in carbs yet high in healthy fats and fiber which is better for you blood sugar. It is a great alternative for gluten-free baking.
Whenever I go into the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
This recipe is for an old time classic breakfast food that is sure to help you start your day right, that's why I believe this recipe's song is Lovely Day by Bill Withers
Prep time: 10 min.
|Cooking time: 15 min.|
|Difficulty: simple||Servings: 25 small cakes|
I used this recipe a lot to give to my son when he was a baby / toddler, I used to change the flour every time to try and give my son different nutrients in a combination that he always liked. I used flaxseed meal / hazelnut flour, coconut flour, spelt flour or any other flour you like. I also added chia and hemp seeds to the mixture to boost their nutritious value.
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