2 Ingredient Banana Pancakes (gf, fat-free, sugar-free)

gluten free plant based pancakes recipe wslf

Who doesn't like pancakes, right? I think they are a universally-loved breakfast food. There's just something about biting into a warm, pillowy bite of sweet, fluffy pancake doused in sweet-and-sticky maple syrup and fresh fruit. It's a winning combo. But I'm about to let you in on a game-changer.... pancakes are not unhealthy.

.... what?

At least, they don't have to be. In fact, the origin of the standard recipes we see today, filled with sugar, cholesterol-laden eggs and fatty butter, were probably the back of ingredient boxes, where industry tried to invent new ways to sell old products. In fact, pancake-like foods have been eaten around the world without those nasties for a years. In the Arab world, there is a dish called qatayef, which is a stuffed pancake, fashioned into a sweet dumpling. The ancient recipe has never used animal products, because animal products were simply not necessary (and not very accessible to most people until industrial farming came about).

Anyway, this recipe is made from 100% whole plant food ingredients (plus a tiny bit of baking powder, if you want a fluffier pancake). If you want to make it gluten free, use gf oats, but I generally just use regular ones. In fact, this recipe is so healthy - its basically just reconstituted oatmeal! Truly! If you prefer, watch the Youtube video form of this recipe here

Follow me on Instagram: @soraya.beheshti

Follow me on Instagram: @soraya.beheshti

Ingredients:

1.5 cup oats, ground into a fine flour (you can do this by pulsing the oats in a high speed blender or food processor
1 banana
2/3 cup non-dairy mylk or water
If you want fluffier pancakes: 1 tsp baking soda + squeeze of 1/2 lemon (be careful not to overdo it or the pancakes will taste slightly acidic)
Optional: cinnamon, cardamom, pinch of salt

Blend all the ingredients until smooth. The more liquidy the batter, the thinner and more crepe-like your pancakes will be. Thick batter = fat, fluffy cakes. Heat a non-stick pan on medium-high heat. When the pan is hot, pour large spoonfuls of batter onto the pan, using the back of the spoon to spread the mixture into palm-sized rounds. When the bottom side has cooked, use a spatula to flip the pancake. Cook until golden brown and repeat until all the mixture has been used up.

Serve with maple, date or agave syrup and fresh bananas, berries or mango.

Try these sugar-free, vegan sweet sauces
Chocolate sauce:
cacao powder + syrup
Coconut sauce: coconut powder (not the same as coconut flour) + syrup
Peanut sauce: warmed, diluted peanut butter + syrup
Halva/tahini sauce: tahini + syrup

Or, throw some breaded vegetarian 'beyond chick'n' strips on there and douse in maple for a Southern style comfort breakfast!

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