- 1.5 cup of gluten free flour
- 2 teaspoons baking powder
- 1 mashed banana
- 1 cup of fresh orange juice
- 1/4 C almond milk
- 1/5 TSP vanilla extract
- 2 tablespoon of coconut oil
- 1 egg
- In one bowl mix all the dry ingredients and in another all the wet ingredients.
- Blend them together in a blender
- Warm a skillet in medium heat.
- Drop about a 1/4 cup of the mixture on the skillet.
- When the edges are brown and bubbles form on top, flip the pancake.