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.
Servings 15 - 20
- 1 cup frozen raspberries
- 1 tablespoon + 1 teaspoon agave syrup
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.
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