Mix almond butter and maple syrup. Add water to thin to desired consistency.
Banana Pancakes
Mix dry ingredients. Add wet ingredients and mix well.
Heat a griddle or frying pan on medium heat.
Add vegan butter. Ladle about ¼ cup batter onto pan. Add 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 compote.
Video
Notes
Vegan pancake batter will last 5 days in an airtight container in the fridge.Store them in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.Reheat the leftover pancakes in the microwave by covering them with a damp paper towel at 10-second intervals. If you're cooking for a large group, keep them in the oven at 200 ° until ready to serve.Freezing and reheating them doesn't change their taste or texture.Just make sure to separate the pancakes with plastic wrap or parchment paper so they don't stick together.