My Version Of Banana Pancakes

Since some of my followers on instagram wanted the recipe for these pancakes 

and of course because they are so good that I just couldn't keep the recipe for myself I, today took the time to 

write the recipe for these pancakes! This is the only pancake recipe that I haven't replaced with a new one or started to experiment with. I l-o-v-e how thick and doughy they are. 

And if they fit together with quark, peanut butter, mango and raspberries? Hell yes.

Thick&Fluffy Banana Pancakes:
(makes 5-6 small pancakes    |    Gluten free, refined sugar free, lactose free)  

Ingredients:

2 beaten egg whites

100g banana

2-3 tbsp almond milk

3 tbsp oat flour 

3 tbsp coconut flour 

1/2 tsp baking powder

1/4 tsp baking soda 

1 tsp stevia 

1/2 tsp vanilla extract

Method: Mash the banana with a fork in a bowl. 

In the same bowl pour in all the flours, stevia and the vanilla extract. 

In a separate bowl beat the egg whites well until fluffy using an electric hand mixer. 

Pour in the eggs in the bowl with the other ingredients and stir carefully with a spoon until everything is just combined. 

Add 2-3 tbsp almond milk if the dough is to dry (this depends on how big banana you use, for a 100g banana I use 3 tbsp to make them very doughy) 

Put on a pan on low/medium heat and grease it with coconut oil. 

Take 1-2 big spoon/s of the batter and form round and thick, flip when top becomes dryer.

Toppings alternative: As i said before I love to top this pancakes with frozen mango, raspberries, 50g quark, 1 tbsp peanut butter and some quinoa puffs.

Note: If you use toppings alternative and want it lactose free make sure that you use lactose free quark. 
I used a pancake pan and always use a pancake pan for my pancakes. 
You can replace stevia with other sweetener.