I think it’s safe to say that I’m not the only one who enjoys having breakfast for dinner. This weekend while Mr. Bean was away for work, I decided to whip up some pancakes for dinner. Usually I use a recipe from the Celiac Teen (so good!), but I wanted to try something different. I recently acquired Elana Amsterdam’s Almond Flour Cookbook, so I thought I would try making a vegan version of her pancakes. Instead of eggs I added a banana and an egg replacer and didn’t add any agave nectar as the banana is sweet enough. I tried my best to make 1/3 of the recipe – this makes four very filling pancakes.
I did discover something interesting: if you’re trying to reduce the amount of sugar you’re eating and don’t want the sugar rush that syrup gives you, try melting some frozen berries and using the juice as syrup! Just as tasty and way better for you!
Vegan Banana Almond Flour Pancakes
1 tsp. egg replacer with 1 tbsp. + 1 tsp. rice milk, mixed until frothy
2 tbsp. water
1 tsp. vanilla extract
1/2 c. almond flour
Scant 1/4 tsp. baking soda
1 tbsp. tapioca starch
- In a blender (I used my magic bullet), mix together the banana, egg replacer, water and vanilla extract for about a minute until well mixed.
- Add the dry ingredients and blend until well mixed.
- Heat up some grapeseed oil in a skillet or on a griddle over medium-low heat.
- Spoon a heaping tablespoon of batter onto the hot pan. Cook until small bubbles appear on the surface of the batter. Flip over and cook until browned. Note that since these do not have eggs and use almond flour, they will take longer than regular pancakes, so be patient and cook on low heat!
What’s your favourite breakfast for dinner?