Since my recent gluten kick I've been experimenting with different kinds of flour and ingredients. I find the easiest way to stay gluten-free is to make things by scratch. For breakfast this morning I made gluten-free vegan banana pancakes with pecan's and cacao nibs (a much healthier alternative to chocolate chips). This recipe is super easy to make and can be modified for your desired taste.
Ingredients - 10-12 pancakes
1 cup Red Mill Garbanzo Bean Flour
1 cup water
1 ripe banana
1/3 cup crushed pecans
1/4 cup cacao nibs
1 tbsp vanilla
1 tsp cinnamon
Whisk together flour and water until smooth
Add in banana and mash into mixture till smooth
Stir in remaining ingredients
Heat skillet or large pan over medium heat
Add in 1 tbsp coconut oil
Using a small ladle or large spoon pour mixture into frying pan making 4 separate pancakes (depending on pan size)
Cook on one side for ~3-4 minutes (or until small bubble appear on surface) and flip cooking again for 3-4minutes
Top pancakes with crushed pecans and organic honey
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