Vegan and Gluten-Free and Sugar-Free Banana Nut Pancakes

1. 1

   I use an immersion blender to blend the banana and apple together.

2. 2

   However you choose to do it, the mixture should be completely liquified.

3. 3

   Set aside.

4. 4

   Whisk together the flours and salt.

5. 5

   Add the chopped nuts and stir to combine.

6. 6

   Pour the liquified fruit into the flour mixture.

7. 7

   Stir until thoroughly combined.

8. 8

   Add enough water to the mixture to make a pourable batter - I usually use about 1/2 cup.

9. 9

   You may need more or less depending upon the size and ripeness of your fruits.

10. 10

    Make the pancakes one at a time by spreading 1/2 cup of batter in a large fry pan on medium high heat.

11. 11

    Spread the batter out into a thin wide circle using the back of a metal spoon.

12. 12

    My pancakes are usually 8-10 inches across.

13. 13

    If the mixture doesn't spread easily, add more water.

14. 14

    Cook without turning until the entire pancake looks dry - little air bubbles will pop all across the surface.

15. 15

    Drizzle about 1 teaspoon of oil on the top and then flip the cake.

16. 16

    Cook on this side for three minutes or so, until cooked through.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.