A fluffy dairy-free pancake loaded with banana and toasted almonds.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Breakfast
Servings: 12-16 pancakes
Author: Trish Cowper | the infinebalance food blog
Ingredients
4egg whiteswhipped
1banana mashed
¼cupchopped and toasted almonds
1-½cupsall purpose flour
3tablespoonsicing sugar
2teaspoonsbaking soda
½teaspoonsea salt
½teaspoonvanilla
3tablespoonscoconut oil or vegan butterlike Becel, melted
1-¼cupsnon-dairy milkI used unsweetened almond.
Instructions
Whip egg whites until stiff peeks form. I used the whip attachment of my standmixer. You can use a hand held mixer or a whisk.
On a small plate, peel and mash banana until creamy.
Finely chop almonds, then toast in a warm skillet over medium heat. This will only take a couple of minutes, watch carefully. Use the same skillet as you will use to cook the pancakes.
In a large bowl mix together flour, icing sugar, baking soda and salt. Add melted coconut oil, non-dairy milk, mashed banana and vanilla. Mix until well combined with no dry floury spots. Gently fold the whipped egg whites into the batter. Folding until they dissappear, being careful not to deflate them. Gently fold in almonds.
Warm your skillet on medium low heat. Add a bit of cocunt oil to coat pan. Add batter, about ¼ cup at a time to form a pancake. I can fit three small pancakes in my skillet at a time. Cook pancakes until tiny bubbles form on the surface of the pancake then gently flip. Cook for another couple of minutes on this side and transfer to serving platter. Work in batches, making 3 or 4 pankcakes at time, depending on the size of your skillet. Makes 12-16 pancakes. Serve immediately with your choice of syrup or fresh berries.