Have you ever had a bowl of pancake batter that just wouldn’t come out right? I have ALOT. I have decided that it is practically impossible to make pancakes without eggs. I just can’t get it and making an egg substitute hasn’t proved promising either. My boys love pancakes so I decided to make them some with eggs, even though I couldn’t eat it. My batter of course was a little too thin but the batter made perfect crepes by accident! I spread some peanut butter in between the layers and it was great! What I love best about experimentation cooking is the accidental successes you can have! Makes 4 servings
1 1/2 cups GF flour blend
1/2 mashed banana
1 tsp vanilla
3/4-1 cup almond milk
Peanut Butter (or other nut/seed butter)
In a large mixing bowl, combine flour, banana, vanilla and almond milk. Whisk together until smooth and runny. Add more milk if batter is too thick.
Pour about 1/4 cup batter onto hot griddle or skillet. Let cook for about minutes, flip and cook for another 5 minutes or until slightly brown.
Repeat with remaining batter. Place a crepe onto a plate, spread with peanut butter and layer as many crepes and peanut butter as desired. Top with chocolate chips and maple syrup.