Young's Pancakes

Above is the amazing video Noah Throop produced, featuring our gluten-free + vegan pancakes. What makes these morning delights so good is the fact that they are made mostly of mashed banana! Yum! 

Listed is the recipe + procedure shown in the video. Pancakes for 2 people:

- 1 cup organic brown rice flour 

- 1 tsp baking powder

- 1/2 tsp sea salt

- 1/2 tsp cinnamon

- 2 under ripe bananas (not completely green though)

- 1 1/4 cup almond milk

- 1 Tbsp agave

- 1/4 scraped vanilla bean or 1/2 tsp vanilla extract

In a large mixing bowl, whisk together the brown rice flour, baking powder, sea salt and cinnamon. In another medium mixing bowl, mash bananas with a whisk and stir in the almond milk, agave and vanilla. Slowly sift in the dry ingredients, whisking until the batter is completely combined. Cook pancakes in a non-stick skillet over medium-high heat. Use a bit of organic grapeseed or vegetable oil to grease a pan if needed. 

Banana-Rum topping: 

- 1 diced banana

- 2 oz. rum

- 1/2-1 cup of maple syrup

In a small sauté pan, combine the banana, rum and maple syrup until topping is warm and bananas have softened. 

 

If you bought the mix from our online store, follow this procedure: 

- 8 bananas

- 4 cups of almond milk

- {optional to add in 2 Tbsp agave and 1 tsp vanilla extract for extra sweetness and flavor} 

In a medium mixing bowl, mash the bananas with a whisk and then stir in the almond milk. Slowly whisk in the dry ingredients from the jarred mix, be sure to combine thoroughly. Cook pancakes in a non-stick skillet over medium-high heat. Use a bit of organic grapeseed or vegetable oil to grease a pan if needed.