Name: Gluten-free vegan pancakes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 servings
Cuisine: Baking
Ingredients: 2 bananas mashed; 1 cup buckwheat flour; 2 tbsp cashew nut butter; 2 tbsp maple syrup; 1 tbsp ground flaxseeds; 1 cup plant-based milk; 1/4 tsp salt; 1 tsp cinnamon; 1 tsp Robertson's baking powder; 1 tsp vanilla extract

Recipe Disclaimer

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Ingredients (10)

2	bananas — mashed
1 cup	buckwheat flour
2 tbsp	cashew nut butter
2 tbsp	maple syrup
1 tbsp	ground flaxseeds
1 cup	plant-based milk
1/4 tsp	salt
1 tsp	cinnamon
1 tsp	Robertson's baking powder
1 tsp	vanilla extract

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Method:

Mix all the ingredients together until you have a smooth, thick and creamy consistency.

Grease a large pan with cooking spray and heat the pan at until it is hot.

Use a large spoon – or about 4 tablespoons – to pour the pancake batter into the pan.

Cook the one side of the pancake for about two minutes on a medium heat. When you see bubbles form on top and the edges of the pancake start to solidify, gently flip the pancake over.

Cook both sides of the pancakes until they are golden.

Use toppings of your choice to enjoy your beautiful stack – drizzle over macadamia-and-cinnamon butter or maple syrup and add popcorn or berries.

Reprinted with permission from Nondumiso Phenyane from Vegan Attempts. For more recipes, follow along on Instagram.