⠀ ⠀ ⠀┊ banana pancake

• dry: 255g any gluten-free flour, 5g baking soda, pinch of salt
• wet: 1 mashed banana, a splash of dairy free milk for consistency if needed
• toppings: agave syrup, fresh fruit, nut butter

　

⠀ ⠀ ⠀┊ buttermilk

• dry: 255g any gluten-free flour, 5g baking soda, pinch of salt
• wet: 330ml any dairy free milk (soy, oat, rice) + 2 tsp vinegar
• toppings: agave syrup, fresh fruit, nut butter

　

⠀ ⠀ ⠀┊ aquafaba

• dry: 255g any gluten-free flour, 5g baking soda, pinch of salt
• wet: 240ml legume water (the brine from a can of cooked chickpeas), a splash of dairy free milk for consistency if needed
• toppings: agave syrup, fresh fruit, nut butter

　

⠀ ⠀ ⠀┊ yogurt

• dry: 255g any gluten-free flour, 5g baking soda, pinch of salt
• wet: 100g dairy free plain yogurt, a splash of dairy free milk for consistency if needed
• toppings: agave syrup, fresh fruit, nut butter

　

⠀ ⠀ ⠀ ＣＯＯＫＩＮＧ ＭＥＴＨＯＤ:

• for the pancakes: in a non-stick pan pour 2 spoons of batter, let it cook until the top starts to bubble, then flip it and cook it until ready.
• for the waffles: grease a waffle machine with a light coating of a neutral oil, like canola, and pour the batter in the mold, close it and wait 8-9 minutes (it depends on the heat).