Gluten-Free Cardamom Banana Pancakes
Gluten-Free Cardamom Banana Pancakes are filled with aromatic cardamom, caramelized bananas and topped with seasonal mangoes, strawberries and drizzled with runny honey.
- 1 tablespoon flax seeds
ground (or can exchange with one egg)
- 3 tablespoon water
(omit is you use an egg instead of flax seeds)
- 1 cup Gluten-free all purpose flour mix
(or regular all purpose flour if you do not require gluten-free)
- 2 teaspoon baking powder
- 1 teaspoon cardamom
- 1 teaspoon vanilla
- 1 cup coconut milk
(or milk or milk substitute of choice)
- 1 tablespoon honey
and extra for topping (exchange with maple syrup to keep vegan)
- 1 banana
(remove peel and slice into thin slices just before ready to use)
- 1 mango
peeled and cut into small cubes (garnish- optional)
- 3 strawberries
washed and chopped into small squares (garnish- optional)
- margarine as required: dairy free margarine, butter, oil spray or even coconut oil to grease your griddle or frying pan
In a small bowl, add ground flax seeds and water. Set aside for 3 minutes until it thickens to a consistency of an egg and stir. (If you want to use 1 egg instead, skip this step and proceed to step 2)
In a medium bowl, add flax seed and water mixture, gluten-free all purpose flour, baking powder, ground cardamom, vanilla, coconut milk, 1 tablespoon of honey and mix well. Stir well to remove all the lumps from the batter.
Grease your griddle or frying pan with non-stick agent of choice such as dairy free margarine, oil spray, etc. and heat to a low medium heat.
Drop about ¼ cup pancake mix for each pancake and add about 3 slices of banana on top of each pancake while they are on the griddle and slightly press down onto the pancake batter. Cook over low to medium heat for about 2-3 minutes on each side. Theses Gluten-free pancakes need lower heat to allow time for the pancake mix to cook. You will know when they are ready to turn when mostly all the bubbles have popped and also they are golden brown underneath. Gently turn over pancake and cook on the other side, banana side down for another 2-3 minutes.
Stack the pancakes on top of each other and top with mango, strawberries and a little honey (or maple syrup). Enjoy!
If you have an egg allergy or want to keep this recipe vegan, use flax seed ground 1 tablespoon in 3 tablespoon of water, mix and allow to thicken for about 5 minutes for your egg substitute.
To keep vegan, exchange honey with maple syrup.
Serving: 1g | Calories: 157kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Sodium: 11mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg