Ingredients:
- 2 mashed bananas
- 1/2 cup of pumpkin puree
- 1/2 cup of plant-based milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- A pinch of salt
- 1 cup almond flour or coconut flour
- 1 cup gluten-free flour (can be a premade blend or quinoa, oats, corn, amaranth flour, etc.)
- 1 teaspoon baking powder
Preparation:
1. First, mix the wet ingredients – the mashed banana, pumpkin puree, and plant-based milk.
2. Add the cinnamon and vanilla and mix well.
3. Add the dry ingredients – the flours, salt, and baking powder.
4. Gently mix until the batter is smooth and homogeneous.
5. In a well-heated, lightly greased skillet, pour the batter using a ladle.
6. Cook the pancakes until golden brown, about 2 minutes on each side. mente, colocar la mezcla por cucharones.
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Republished with permission from: www.quinoaplantbased.com