10 Servings
15 Minutes
Allergens
These fluffy and healthy pancakes are loaded with all the feel-good nutrients to make up a balanced and filling breakfast. They are naturally gluten and dairy free and contain no oil.
Add the flour, date sugar, baking powder, and cinnamon to a bowl, mix together.
In a separate bowl, mash the banana, applesauce, and almond milk.
Combine the wet and dry ingredients; mix the batter until everything is well combined.
Heat up a pan until hot and keep on medium heat. Add about two to three tablespoons of the batter to the hot pan, flipping it every 30 seconds until lightly browned on each side.
Serve with optional toppings. I used maple syrup and sliced bananas.
This recipe originally appeared on Love My Body.
These pancakes were a delicious meal on Chol Hamoed! My kids loved them. They were very easy to make and the texture was great. I used gluten free matza meal and regular sugar because that’s what I had on hand.