Almond meal makes this pancake hearty, so blanched (fine) almond meal flour would probably make it lighter and fluffier, but I actually like the texture the meal gives but it is a balanced hearty mouth feel–hope you like it! I WANT TO CALL THESE BRUNCH ‘NANA PATTIES, BUT NO ONE WOULD UNDERSTAND WHAT IT IS…!
INGREDIENTS
- 3/4 cup almond meal (has the skin and not blanched)
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 1/5 arrowroot flour
- 1/2 tsp Himalayan pink salt
- 1 tsp cinnamon
- 3 flax eggs
- 1 Tblspn vanilla extract
- 2 Tblspn apple cider vinegar
- 3/4 cup water
- 3 Tblspn olive oil or oil of choice
- 1 ripe mashed banana
WHAT TO DO
- Mix up your flax eggs (3 Tblspns of ground flax with Tblspns of water and let sit until moderately thick and congealed)
- Mash banana and add and mix all the wet ingredients together
- Sift together dry ingredients
- Thoroughly mix both sets of ingredients together…should be comfortable to mix and not too watery and thin, but not too thick either… a spoon stuck into it should slowly fall to side and not stick up
- Pan fry with coconut oil a few minutes on each side until browned and cooked through
- Add your choice of nuts, fruit, and maple syrup and enjoy!
- tastes great warm, of course, but enjoyed a leftover one out of the refrigerator!
JOIEdeJANE 