Makes 6 pancakes
Time: 30 minutes

Ingredients:

• ¾ cup Gluten free flour
• ½ cup Chickpea flour
• ¼ cup Oat flour
• 1 cup Plant based milk
• 2 tbsp Maple syrup
• 1 tbsp Apple cider vinegar
• 1 tsp Vanilla extract
• ½ tsp Baking soda
• pinch of Pink Himalayan salt
• 4 ripe Bananas
• For the compote: 250g fresh Strawberries, 2 tbsp Sugar & 2 tbsp Citrus juice & 2 tbsp Corn starch

Directions:

1. To make the vegan buttermilk, mix the plant based milk and apple cider
   vinegar together in a jug. Set aside for 10-15 min.
2. In a mixing bowl, combine the gluten free flour, chickpea flour, oat flour,
   baking soda and salt together. Mix well. Slowly add the vegan buttermilk
   mix to the dry ingredients constantly stirring until a pourable batter is
   formed
3. Add the maple syrup and vanilla extract.
4. Light the COBB with a CobbleStone. When the CobbleStone is grey,
   place the Griddle+ and lid on the COBB and preheat for 10 minutes.
5. Spray the Griddle+ with Coconut Cook & Spray, cut the bananas in half
   and lightly chargrill the banana slices.
6. Remove the Griddle+ and replace with Frying Dish and lid and allow to
   heat up for 5 minutes.
7. Make a quick strawberry compote by frying fresh strawberries, 2 tbsp
   sugar, 2 tbsp citrus juice and 2 tbsp corn starch for 5-10 minutes. Set
   aside to cool.
8. Lightly oil the Frying Dish with coconut oil and pour about 1/3 cup of
   the pancake mix onto the hot dish. Allow to cook for a few min on each
   side until you see bubbles form in the batter.
9. Flip over and repeat until all the pancakes are cooked.
10. Serve as a pancake stack or simply in the Frying Dish with delicious
    optional toppings.

Serving suggestions:

Maple syrup + cinnamon, homemade nutella, nut butter, cacao nibs, coconut
cream, fresh figs and mixed nuts/berries.