What prompted me to attempt baking these was the fact that I had problems with them super-sticking to the pan when cooking the traditional way for pancakes. I have been known to bake pancakes in the past and they have always been a success so I was very pleased when this recipe also cooperated. They turned out to have slightly crispy edges with moist, but not under-done, centers. And the flavors of almond and banana together were a big hit for my taste buds.
These pancakes are also pretty filling and could serve two people. Or one really hungry person (like me).
Also from Without Adornment, I would love to try the Strawberry Cheesecake Raw Vegan Cake Pops.
BAKED BANANA ALMOND PANCAKES
1 banana, sliced
1 tsp egg replacer with 1 Tbsp + 1 tsp almond milk, mixed until frothy
2 Tbsp water
1 tsp vanilla extract
1/2 cup almond flour
1/4 tsp baking soda
1 Tbsp tapioca starch
- Preheat oven to 375 degrees. Coat 4 holes in a muffin-top pan with non-stick cooking spray, set aside.
- In a blender (I used my magic bullet), mix together the banana, egg replacer, water and vanilla extract for about a minute until well mixed.
- Add the dry ingredients and blend until well mixed.
- Divide batter equally into the four pre-greased muffin top pan holes. Bake for 15-20 minutes or until the tops begin to turn golden brown and middles are set. Allow to cool slightly before removing carefully from pan.
- Top with fruit and enjoy.
Source: Adapted from Without Adornment.