Vegan Gluten Free Banana Split Pancakes

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I’m trying to enjoy every last Saturday I have to myself. Wedding season is coming up and I’ve got 10 weddings scheduled to photograph throughout the summer already, and quite possibly five more. Most of which occur on Saturdays and are 8-12 hour days without travel. As much as I love doing it, I’m going to enjoy my last few Saturdays as much as I can.

Saturday morning’s lazy breakfasts are all about decadence, right? These really aren’t terribly unhealthy at all, and they’re delicious…

Pancakes

  • 2 Tbsp ground flax
  • 1/4 cup warm water
  • 1/2 cup buckwheat flour
  • 1/2 cup gf all purpose flour mix
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 cup almond milk
  • 1 tsp vanilla
  • coconut oil or sunflower oil for cooking

Chocolate Syrup

  • 1/4 cup maple syrup
  • 1 Tbsp cocoa powder
  • 1/2 tsp vanilla

Toppings:

  • sliced banana
  • chopped pitted cherries
  • coconut flakes
  • vanilla almond yogurt

Whisk together warm water and ground flax. Let sit for ten minutes.

Meanwhile, heat oil in cast iron skillet on medium heat.

Stir together dry ingredients. Pour in wet ingredients, including flax, and stir to combine. Pour batter onto heated skillet. Cook until bubbles pop, then flip. Continue cooking for an additional two minutes, or until cooked through.

While pancakes are cooking, whisk together maple syrup with cocoa powder and vanilla.

Place cooked pancakes on a plate and top with cherries, bananas, chocolate syrup, coconut flakes, and vanilla yogurt. Serve and enjoy!

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