Eosinophilic Esophagitis Friendly Vegan Banana Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.8(20)
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Learn more →Ingredients
4 servings
- 1 tbsp ground flaxseed
- 3 tbsp water
- 2 medium ripe bananas, mashed (about ¾ cup)
- 1 cup plant-based milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp coconut oil or neutral oil, for the griddle
For serving
- maple syrup, for serving (optional)
- sliced banana, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining. Whisk in the plant-based milk, maple syrup, vanilla extract, and the flax gel until well combined.
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