In addition to my recent pizza craze, I also have been going through a need for pancakes. Which means when deciding what to make from my assigned blog, Without Adornment, this month for Secret Recipe Club, I was sucked into the Vegan Banana Almond Flour Pancakes. I took out the vegan adjective in my post only because I am not sure my changes maintain it. I think they are still vegan but who knows, maybe almond milk and nonstick spray somehow are not. Either way, they are still satisfying.
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.