What I Eat in a Day HEALTHY VEGAN PREGNANCY
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⭐️ GLUTEN-FREE TEFF PANCAKES
makes 3-4 servings (12 pancakes)
1 cup teff flour
1/2 cup almond flour
1/2 cup oat flour
1 teaspoon cinnamon
1 tablespoon coconut sugar, or other granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 ripe banana
2 tablespoons flax seed meal
1 1/2 cups unsweetened non-dairy milk (plus more to thin pancakes if desired)
1 teaspoon vanilla extract
Toppings: maple syrup, sliced banana, berries, shredded coconut, toasted nuts, or other fresh fruit
In a large mixing bowl combine the teff flour, almond flour, oat flour, cinnamon, coconut sugar, baking powder, and salt. Stir well to combine.
Then in another smaller bowl mash the banana. Then mix in the flax seed meal, non-dairy milk, and vanilla extract, and stir well.
Pour the wet into the dry, and use a whisk to mix well.
Warm and grease a skillet on medium heat, then pour in your pancake batter. Cook pancakes on each side for about 4-5 minutes.
Complete with the remaining batter.
Serve topped with fruit, maple syrup, and your other favorite additions.
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