My love for pancakes is inevitable. My all-time favourite breakfast recipe is PANCAKES, and especially BANANA PANCAKES!!! Uhhhhh!!!!! And I could say it is the same for my husband Abhinav. But then came a bummer-we found out about our food sensitivities – for me it’s dairy and for Abhinav it is gluten. And ever since then, I’m constantly exploring and experimenting recipes. And my research applies to pancakes as well. And finally, we found our quick breakfast pancakes that we both can enjoy without guilt.
This is a 3 to 5 ingredients recipe. This is one of the easiest pancake recipes you’ll ever make. Just throw the ingredients into a blender and then cook the pancakes. This pancake recipe is gluten free, sugar free, egg free and dairy free. This is the easy and perfect breakfast recipe for the vegans.
Now as far as pancake toppings are concerned, get as creative as you can 😍 You can go for maple syrup, bananas, chocolate chips, mangoes, berries, fruit jams or whatever pancakes toppings you like. 😋
Ingredients
- 1 cup white rice flour
- 1 cup unsweetened plant-based milk (I used coconut milk)
- 2 ripe banana, skin removed
- ¼ to ½ tsp cinnamon powder (Optional)
- 2-3 pinches of nutmeg powder (Optional)
Directions
- Put rice flour, plant-based milk, bananas and spices in a blender.
- Blend until the mixture is completely combined and creamy.
- Heat a pan over medium heat. Once heated, apply some oil and then pour the batter on the hot surface into small to medium sized pancakes.
- Cook for about 3 minutes, and then use a spatula to flip the pancake over.
- Cook for another 3 minutes, or until both sides are a golden brown.
- Repeat the process until you have used up all of the batter.
- Enjoy!
Tips
- If you do not have milk intolerance then you can use regular dairy milk instead of plant milk in this recipe.
- You can adjust the quantity of spices according to your preference or can totally skip them if you don’t like it at all.
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