Banana Pancakes (gluten-free, vegan, refined sugar-free)

Ingredients

• 3/4 cup almond milk (or milk of choice)
• 1 tbsp vinegar (or lemon juice)
• 1 cup gluten-free flour (like Bob’s Red Mill All Purpose 1-to-1)
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• 1/2 tsp vanilla
• 1 ripe banana, mashed

Instructions

1. To prepare, in a small bowl combine your milk and vinegar and set aside so they can rest and sour creating “buttermilk,” for a few minutes. 
2. While you’re waiting, in a small mixing bowl combine your dry ingredients (flour, baking soda, salt) and stir together. 
3. In a large mixing bowl, combine your coconut oil, maple syrup, vanilla and mashed banana and whisk together. Add in your dry ingredients and stir together. Finally, add your “buttermilk” and whisk it into the batter. At this point you should have a little thick, creamy pancake batter. If your batter is too thick at this time you can add a few more tbsp’s of milk, till it’s your desired texture. 
4. Heat your pan to a medium heat and spray with non-stick spray. With small scoops, scoop your pancake batter onto the pan. Cook for a few minutes on one side, or till the bottom of the pancake is golden brown. Flip and cook on the other side for a few more minutes.
5. Repeat until all of your pancakes have been cooked. 
6. Devour!

This article and recipe adapted from site