Banana and Oat Pancakes

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! 

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