Updated: Mar 15, 2019
Banana and Oat Pancakes
Serves 8 - 2 Pancakes each!!
1 cup Unsweetened Almond Milk
2 large eggs or egg substitute ( I use chickpea liquid)
1 large ripe banana
1 tsp vanilla extract
1 tsp Baking Powder(Gluten Free)
1/2 tsp cinnamon
1 pinch sea salt
2 Cups old fashioned rolled oats(Gluten Free)
1/2 tsp organic coconut oil
3 Cups fresh mixed berries for decoration
1- Place almond milk, eggs, banana, extract, baking powder, cinnamon, sa lt and oats in blender. cover and blend until smooth.
2 - Heat oil in a non stick skillet over a medium-low heat
3 - Pour1/4 cup of the batter onto the skillet, and cook for 2 to 3 minutes or until bubbles
form around the edges of the pancake. flip and cook for an additional 90 seconds.
4 - Continue with the remaining batter.
5 - Serve with the Berries (and some greek or soya yogurt if desired!)
Tip - to make these pancakes vegan friendly replace the eggs with egg substitute such as chickpea liquid.
Oats are naturally gluten free, but can become contaminated during harvesting and processing, look for a certified gluten free product if you are intolerant.
Left over pancakes can be reheated in the toaster!