Banana Pancakes with Peanut Butter Caramel and Berries

Ingredients

• For the Pancakes:
• 2 ripe bananas, mashed
• 2 cups soy or almond milk
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon vanilla bean paste
• 1 tablespoon coconut sugar or to taste
• 2 cups gluten-free flour
• 1 teaspoon baking powder
• pinch of salt
• 1/2 teaspoon baking soda
• 1 tablespoon lemon juice
• Toppings:
• raspberry jam
• peanut butter caramel
• coconut yogurt
• fresh fruit and berries of your choice

Method

1. In a large mixing bowl using hand electric mixer beat mashed bananas and milk together. Beat in oil, vanilla and sugar. Sift in flour, baking powder and salt. Mix until well combined and no lumps remain. Stir in baking soda and lemon juice. Leave mixture to sit for 10 minutes.
2. Drop about 3 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over. Cook for another couple of minutes. Repeat with the remaining batter. Serve warm with fresh fruit and berries. Enjoy!