Banana Pancakes with Almond Butter Cream and Raspberry Syrup
Print

Banana Pancakes with Almond Butter Cream and Raspberry Syrup

These vegan gluten free Banana Pancakes with Almond Butter Cream and Raspberry Syrup are a treat for a brunch or the weekend.
Course Breakfast
Cuisine vegan, gluten free
Keyword gluten free banana pancakes, vegan banana pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 15 - 20
Calories 134kcal
Author Willow Moon

Ingredients

Almond Butter Cream

Raspberry Syrup

  • cup frozen raspberries
  • tablespoon + 1 teaspoon agave syrup

Banana Pancakes

Instructions

  • Almond Butter Cream: Mix almond butter and maple syrup.
  • Raspberry Syrup: Thaw raspberries and mash with a fork.  Add agave syrup and mix well.
  • Banana Pancakes: Mix dry ingredients. Add wet ingredients and mix well.
  • Heat griddle or frying pan on medium high heat.
  • Spray pan with coconut oil spray. Ladle about 1/4 cup batter onto pan.  Make 1 or 2 more pancakes depending upon the size of your pan.
  • Cook until bubbles form, and the undersides are golden brown.
  • Flip pancakes and cook on the other side.
  • Serve with almond butter cream and raspberry syrup.

Nutrition

Calories: 134kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 137mg | Potassium: 153mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 2.8mg | Calcium: 80mg | Iron: 0.7mg