1½ cups gluten free plain flour
2 tbsp. baking powder
¼ tsp himalayan salt
1 lge very ripe banana
⅓ cup good quality/organic peanut butter (100% peanuts)
1 lge. free-range egg
1 tbsp. coconut oil
1¼ cups of almond milk
¼ tsp vanilla extract concentrate
Place the flour, baking powder and salt into a large bowl and mix together.
In a separate bowl, mash the banana with a fork and add to it the peanut butter, egg and coconut oil. Mix these together well. Then add the almond milk and vanilla extract and whisk. Add these wet ingredients to the dry ingredients and whisk until well combined. You should have a fairly smooth batter at this stage.
Heat a little extra coconut oil/butter in a non-stick pan and cook about ¼ cup of mixture for each pancake. Flip to cook the second side after small bubbles appear in the pancake. About 2 minutes each side.
Serve with a few extra slices of banana, fresh berries and a little pure maple syrup drizzled over the top.
Enjoy ♥ Shaz