[Mommy Vegan]MommyVegan Make Oishi Vickys Banana Cinnamon Pancakes GF DF EF SF NF For Vegan's Friend

Vickys Banana Cinnamon Pancakes GF DF EF SF NF. Vickys Banana Cinnamon Pancakes GF DF EF SF NF. You can cook Vickys Banana Cinnamon Pancakes GF DF EF. Easiest Way to Cook Delicious L.

My kids love them, I love them, they are a crowd favorite and they are healthy! This recipe is quick and easy to. Banana Cinnamon Swirl Pancakes are a delicious and healthy breakfast that is so easy to make! You can Have Vickys Banana Cinnamon Pancakes GF DF EF SF NF using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Banana Cinnamon Pancakes GF DF EF SF NF

1. It's of Gluten-Free Flour Blend.
2. It's 158 grams (1 cup) of rice flour.
3. It's 120 grams (1 cup) of oat flour.
4. It's of or.
5. What You needis 280 grams of plain flour or gluten-free blend of choice *instead of rice & oat flour mix above*.
6. Lets Go Prepare 2 tsp of baking powder.
7. It's 1 1/2 tsp of ground cinnamon.
8. It's 1/2 tsp of salt.
9. What You needis 270 ml of coconut milk plus extra as required.
10. It's 2 tbsp of maple syrup plus extra for garnish.
11. What You needis 2 tsp of vanilla extract.
12. Lets Go Prepare 1 tbsp of olive oil plus extra for pan.
13. What You needis 2 of overripe bananas, mashed.
14. It's 1 of ripe banana, sliced, for garnish.

The overall flavor of these Banana Cinnamon Swirl Pancakes is the perfect balance between banana and pancake. The banana is not overwhelming, but is still there. Vickys Secret Ingredient Chocolate Chip Pancakes, GF DF EF SF NF ~ Happy Cooking - at this moment is being sought after by many user around us, one of them is The spices for cooking Vickys Secret Ingredient Chocolate Chip Pancakes, GF DF EF SF NF. Recipe: Appetizing Vickys Secret Ingredient Chocolate Chip Pancakes, GF DF EF SF NF.

Vickys Banana Cinnamon Pancakes GF DF EF SF NF step by step

1. Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle.
2. Mix the flour, baking powder, cinnamon and salt together in a bowl. Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice.
3. Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine.
4. Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required).
5. Taste the batter to see if you want to add more syrup. The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be.
6. Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle.
7. When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes.
8. They should be an even brown. The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise.
9. Stack on warm plates and garnish with sliced banana and some maple syrup.

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