1/2 cup whole wheat pastry flour
1/2 tablespoon vital wheat gluten
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon sea/Himalayan rock salt, optional
1 tablespoon dark agave
1/2 cup unsweetened non dairy milk (I used vanilla almond)
1 banana, mashed with the milk
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Mix the flour, vital wheat gluten, baking soda, salt, and cinnamon in a medium-sized bowl.
2. In a separate bowl, add the vanilla and sweetener to banana mashed with milk. Add the wet ingredients to the dry, and mix until just combined.
3. Pour onto a well greased pan in a circular shape (I make one large pizzert/panbake) and bake for around 11 minutes or so, until golden brown. Let cool, and remove from pan with a spatula, or slice as if it were a pizza.
I like to make this the night before, put it on a plate and cover it with plastic wrap, then eat it in the morning (as one giant pancake). It's very filling, maybe even more than oatmeal! Most likely due to all the protein from the vital wheat gluten and the fiber from everything else.
I also like to spread some banana butter on top before eating this. Simply put one banana and 2-4 tablespoons nut butter in the food processor, and process. Works great as a sandwich spread, too!
Source of recipe: I came across a dessert pizza (pizzert) recipe, and thought, "Why not bake pancakes, too?" This is a recipe of my own creation, not a modification of that recipe.