These mesquite pancakes are simple and tasty enough to be a weekday morning treat.
Mesquite flour is made from ground mesquite pods from the (you guessed it) mesquite tree. They’re found today in southern states like Arizona. They have no gluten, so don’t expect the light fluffiness of traditional pancakes. These mesquite pancakes are chewier and they’ll give you a protein boost too. Mesquite also has its own distinct taste (try tasting a little of the flour), so enjoy, and experiment away.
The mashed raw banana replaces the oil in traditional pancake recipes. It gives the pancakes the same moist quality with less of the calories and more fiber. Try substituting some oil with mashed ripe banana in any of your favorite recipes.
Notes
Variations:
Add grated apple and cinnamon
Add blueberries
Ingredients
- 1½ cups almond milk
- 1 eggs
- 2 tbsp cashew butter
- ½ cup mashed ripe banana
- 2 tsp vanilla
- 1 cup mesquite flour
- ½ gluten-free flour
- ¼ tsp sea salt
- 1½ tsp baking powder
- ¼ tsp baking soda
- 1/2 tsp cinnamon
- ¼ tsp guar gum
Instructions
- Mix the wet ingredients together until blended. There will still be some chunks of banana.
- Mix the dry ingredients together in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix.
- Heat up a griddle. Add a tsp of coconut oil.
- Ladle 1/4 cup of batter onto the griddle. Cook on first side until bubbles form on the top. Flip and cook until lightly browned. Repeat with the rest of the batter.
