My critical judges consisting of my wife and son eat these up faster than you can say 'gluten and diary free banana pancakes". So be sure to make enough, cause when they are cold they're still delicious and great food for pre-work outs , skateboarding or gardening chores.
So I wasn't too stoked to experiment with these because of the mixed feelings I had about this food.
But now it's one of my favorite things to make and eat, they are sooo good!
1/4 cup buckwheat flour
1/4 cup chestnut flour
1/10 cup coconut flour
1/2 rice flour
3 large bananas or 4 small ones
1 cup rice/hemp/nut milk
1 cup water
1 teaspoon vanilla powder
1 tablespoon coconut oil
Start off with a big bowl, peel the bananas and break the eggs. Put them together and mix them together until you have a smooth consistency without chunks. Now add the flours, then the rice/hemp/almond milk and water. Finally add the vanilla powder and put your mixer to work.
The consistency you're looking for is a creamy blend, not too solid, not too liquid. Somewhere in between.
Preheat your pan at medium high temperature.
Now melt your coconut oil, when it's completely melted and warmed pour your mixture in the pan.
Make sure it's not too big, 6 or 7 cm diameter maximum.
Flip over when the top is showing popped airbubbles and looks like the moon.
Keep them between hot plates to keep warm.
Stack a bunch of them on top of each other and serve with cinnamon and maple syrup.
If you'll like 'em as much as I do, they'll be gone so fast you'll inmediately want to make a fresh batch!