1 c quinoa flour
1/2 tsp baking soda
1 Tbsp BBF coconut sugar
1 mashed banana
3-4 drops Vanilla Extract
1.5 c rice milk
1. Blend all ingredients until they are all combined. The batter must be kinda thick but pourable.
2. Place a non stick frying pan in hig - medium heat, you can also soread the pan with a little bit of coconut oil, then add the batter creating medium circles. When the edges of the pancakes starts to turn light brown and little bubbles starts to appear, it is ready to be turned. each side of the pancake will take approximately from 3 to 4 minutes. When they are ready, place them on a plate.
3. For the PB sauce i always use PB fit that is my favorite one because you can play with the texture! In this case i added 2 tablespoons of PB Fit powder and added more than 1 tablespoons, until the consistency was more liquid (but not too liquid)
4. When you have the sauce ready you can sprinkle it to your pancakes! You can try different textures of PB sauce with this product.
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