Fluffy Banana Pancakes with Strawberry Coconut Whipped Cream
Gluten free and dairy free pancakes using oat flour, overly ripe bananas and eggs for a simple and delicious pancake platter.
- 1 cup oat flour gluten free
- 1/3 tsp baking soda
- 1/8 tsp salt
- 1 packet stevia or xylitol or sweetener of choice
- 2 bananas overly ripe
- 2 eggs large
- 3/4 cup almond milk unsweetened
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 can full fat coconut milk (Thai brand if available) refrigerated overnight
- 3-4 tbsp crushed or blended freeze dried strawberries
- 1 packet stevia or xylitol
- 1 cup fresh strawberries sliced
Start by preparing your strawberry coconut whipped cream topping. Remove the can of coconut milk from the refrigerator and scoop out the thick cream from the top. Dispose of the water or save for smoothies. Place the cream into a stand alone mixer and beat using a whisk attachment until light and fluffy. Add in the freeze dried strawberries, sweetener and continue mixing until well combined. Transfer to a piping bag and set aside. In a small bowl, add the lemon juice and almond milk together, stir and let sit for 5-10 minutes for milk to curdle. This will act as a "buttermilk".In another bowl, stir together the oat flour, baking soda, salt and stevia or sweetener of choice. In a separate bowl, mash your bananas and then whisk in the eggs and vanilla until smooth. Add in the "buttermilk" mixture and whisk until combined.Add the wet ingredients to the dry and stir until a batter forms.
Prepare a pancake pan or skillet with oil or non-stick spray. Cook pancakes 1/4 cup at a time over medium-low heat. Once bubbles start to form, flip and cook the other side until golden brown. Repeat until you have used all the batter.
Arrange pancakes on a platter, top with strawberry whipped cream and fresh fruit. Serve immediately.D
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