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Gluten Free Banana/Zucchini/Pumpkin Pancakes

Ingredients:

Dry:

Wet:

  • 3/4 cup mashed (ripe) bananas
  • 3/4 cup pureed cooked pumpkin and/or grated raw zucchini (squeeze dry)
  • 1/2 cup sweetened or unsweetened almond milk
  • 3 eggs (or 2 tbsp ground flax mixed with 4 tbsp water)
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla
  • 2 tbsp maple syrup (optional)

Serve with fresh fruit and coconut kefir/yogurt, chocolate hazelnut spread, almond butter, or vegan butter and natural maple syrup

Instructions

  1. In a small bowl mix all dry ingredients well.
  2. In a medium bowl combine banana, pumpkin and/or zucchini, and milk.
  3. Whisk eggs lightly, (or if using flax, combine with water and let sit 5min) and add to wet ingredients.
  4. Add melted coconut oil and vanilla/sweetener last to be sure oil mixes well while melted.
  5. Add dry ingredients to wet stirring just until blended.
  6. Heat a non-stick frying pan over medium heat. If your pan isn’t non-stick add a touch of vegan butter to prevent sticking. Pour 1/4 cup of the pancake batter into the pan. Cook until bubbles start to form or it’s been 2 minutes. Then flip and cook for an additional minute. Remove and place onto a plate or cooling rack.
  7. Spread on some nut butter and drizzle over with maple syrup or plop some coconut kefir "yogurt" on top and serve with some fresh fruit.
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