VEGAN INSPO : our food stories | gluten-free banana pancakes

it’s already time for the second episode of my new video series vegan inspo – where i try out recipes from my favourite food bloggers. the idea is to share all the great vegan resources out there that i can think of. hope you guys like the idea ^^

this time around i wanted to share my new obsession – our food stories. run by lovely berlin-based bloggers laura and nora, our food stories definitively does some storytelling through their gorgeous food photos. sincerely inspiring stuff.
now the blog is vegetarian – not fully vegan – but most recipes are easily made vegan by switching out an ingredient or two.

i’m making their recipe for gluten-free banana pancakes in this video, and i was so pleasantly surprised at how easy and delicious this was – just perfect. david is over the moon happy with this recipe, since it’s both healthy and decadently sweet just as he likes it. so i have a feeling he’ll be making these a lot for us from now on. i won’t complain.

gluten free & vegan banana pancakes
makes about 10
2 ripe bananas
50 – 100 ml (¼ -½ cup) rice milk
100 g rice flour
1 tsp baking powder tartan (i used regular baking powder and it worked fine)¼ tsp gingerbread seasoning (or just cinnamon)
1 dash of salt
coconut oil
maple syrup
figs or other fruits (i used plums, red currant, and basil)

– mash the bananas with a fork in a soup plate and stir in the milk (better start with 50ml milk and add some more later, if the dough turns out to be a bit to firm).
– mix in a separate bowl the rice flour, baking powder, salt and gingerbread seasoning. add the banana-milk-mix to the bowl and stir thoroughly with a tablespoon.
– heat some coconut oil in iron pan (i used a ceramic pan) and create pancakes with a tablespoon (each pancake is a full tablespoon of dough – use the tablespoon-back to flatten the pancake dough). because the dough is egg-free, the pancakes are a bit more unstable then regular pancakes, so be a bit careful when you flip them (mine were very firm and sticky, no problem flipping them at all !).
– cook every side for about 2 minutes on medium heat until they look crispy. serve hot with fresh fruits like figs and maple syrup.