Peanut Butter Banana Pancakes

Peanut Butter Banana Pancakes

Ingredients

• 1 cup sorghum flour
• 1/4 cup tapioca flour
• 4 tbsp vegan granulated sugar
• 1/2 tsp xanthan gum
• 2 tsp baking powder
• 1/2 tsp salt
• about 1 1/2 cups non-dairy milk
• 1 tbsp olive oil
• 1/2 cup creamy peanut butter
• 1 medium sized banana- thinly sliced
• 1 tbsp vinegar
• vegan margarine for cooking

Instructions

1. Mix flours, sugar, xanthan gum, baking powder and salt together in large mixing bowl. Add 1 cup non-dairy milk, peanut butter and olive oil and stir until well combined.  Stir in sliced banana pieces, sort of smashing them into the batter as you stir. I left quite a few chunks in mine. Next add your vinegar and about 1/2 cup more non-dairy milk until a batter consistency is reached. You may need more or less milk depending on how thick your peanut butter is… and on your preference for batter thickness. Mine looked like this before I added about 1/2 cup more non-dairy milk:
2. Heat your griddle, skillet, or flat frying pan a little lower than medium-heat and add a touch of margarine (about 1/2 tsp) per pancake. Allow pan or griddle to become hot. Drop about 1/4 cup batter onto hot pan and let cook (without touching it!) for about 4 minutes, or until the pancakes bubble up on top and detach easily from pan. Immediately flip over (without making a mess of the top of the pancake) and let the other side cook about 2 minutes. Don’t overcook them- it’s easy to do!
3. This is just how I cook pancakes- and it involves a bit of intuition since I don’t ever use the same pan when I make pancakes… and I don’t always time them perfectly. In fact, I usually make my husband cook them, because, ya know, I don’t like pancakes. If you have a more trusted method of making pancakes, I urge you to use it, rather than follow my exact directions.
4. Serve warm with a sprinkle of powdered sugar and a few more fresh banana slices.

Source: allysonkramer