eggless, dairy-free, gluten free, banana pancakes
Turmeric contains curcumin, which is a compound that has been found to reduce swelling and inflammation. Turmeric can help reduce the buildup of bad cholesterol in the arteries and it contains powerful antioxidants that may help prevent cancers. I've even made my own turmeric face soap before that helped clear up A LOT/ almost all of my acne scarring. It helps clean out toxins in your body. Plus it doesn't taste like anything so you can add it to everything!
2 cups whole wheat flour, sifted 1 Tablespoon baking powder 1 Tablespoons brown sugar 2 teaspoons ground cinnamon 1 cup almond milk (any nut milk will do) 2 bananas (blended with milk)
1 flax egg (1 tbsp flax seeds, 3 tbsp water) 1 teaspoons vanilla extract 1/2-1 tablespoon turmeric
1 tablespoon butter, oil, margarine, or whatever you choose to cook your pancakes
Whole Wheat Flour Tips
Since whole wheat flour is higher in fiber and protein than all-purpose flour, these pancakes are more likely to stick with you until lunch. This recipe works well for vegan crepes as well. Just add more water so its liquidy and easier to spread around the hot pan.
This recipe uses "flax eggs" instead of regular eggs. Just mix them in a small bowl at the beginning of the prep so that they get moist and turn into that eggy texture we need.
When you begin to mix your ingredients, for the best results blend all of the wet ingredients first. I started with just the milk and bananas until the liquid was smooth. Next add your sweetener, cinnamon and vanilla. Lastly, blend in your turmeric before you add in your flour mix. Feel free to throw in some add-ins like blueberries or chocolate chips once your batter is ready to go. This recipe serves 6 modestly-sized pancakes.
Just like normal pancakes, the pan should be medium-high to ensure full, even cooking and you'll finish with fluffy, yellow banana pancakes!
Combine flax egg first in a small bowl and set aside. Using a hand blender, whisk, or food blender combine 1 cup of milk and bananas together first until smooth.
Add in your sweetener, cinnamon, and vanilla extract; blend. Add in turmeric, then slowly sift in flour, 1 cup at a time until both cups are added.
Fold in chocolate chips, blueberries, etc. of your choosing. Heat cast-iron pan to medium-high (careful not to burn your butter) and add your cooking fat; butter, or margarine.
Serve with maple syrup or honey!