The Best Gluten-Free Fluffy Pancakes Ever
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  • ½ cup almond milk
  • 11 mashed banana
  • 11 tsp vanilla
  • 12 eggs
  • 11 cup brown rice flour
  • 12 tsp baking powder
  • 12 tbsp coconut oil melted
  • 11/2 tsp. cinnamon
  • 1 Pinch of sea saltIn a medium bowl, mash up the ripe banana with a fork until smooth. Then whisk in almond milk, melted coconut oil, eggs and vanilla until evenly combined. Next, in the same bowl, sift in flour, baking powder, salt and cinnamon. Mix the dry and wet ingredients with a whisk or spatula until you’ve reached a smooth consistency. Heat up a non stick pan on low-medium heat (depending on your stove) with a tsp of coconut oil or organic butter and using an ice cream scoop or ladle, measure out about 2 tbsp. of batter per pancake onto the pan. Cook each side for roughly 2 min until golden brown. Allow to cool on a cooling rack for a couple minutes to keep them extra fluffy. Serve pancakes with some natural peanut butter, fresh raspberries, raw sunflowers seeds and maple syrup if you really want to go all out!



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