Vegan I Gluten Free
Time: 15 minutes Serves: 10-12 pancakes
1 banana mashed
1 1/3 cup Arrowhead Mills Buckwheat Pancake Mix
1 tbsp. maple syrup
1 1/2 cup nut milk
In a medium bowl, mash the banana with a fork.
Add the remaining ingredients and stir, mixing out any clumps.
Oil a skillet with coconut oil and heat over medium high heat. Once hot, add some batter and cook until the edges are bubbly. Flip and cook another 1-2 minutes.
Continue the process until there is no pancake mix left. Enjoy topped with fruits, cinnamon and maple syrup!
Note: When I say maple syrup, I mean organic, only one ingredient on the label: maple syrup. Not Aunt Jemima or Hungry Jack's syrup. Check photos below for their ingredients, ugh...