Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
INGREDIENTS
- 2 1/4 cups rolled oats gluten free oats if desired
- 1 cup unsweetened vanilla almond cashew or coconut milk
- 2 large ripe bananas
- 1 tablespoon honey or pure maple syrup
- 1 large egg
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
- coconut oil or grass-fedd butter for cooking
INSTRUCTIONS
- Place all ingredients in the blender and blend on high until completely mixed together and oats have broken down, about 1-2 minutes.
- Heat a griddle or large pan over medium-low heat and melt a teaspoon or two of coconut oil or grass-fed butter in the pan. Once the pan or griddle is hot, pour or scoop 1/4 cup of the batter onto the pan. Cook 2-3 minutes on both sides and serve hot with extra bananas, extra fruit, nuts, nut butter or maple syrup.
Notes
If you like your pancakes thicker add 1/4 cup more oats and if you like them thinner add 2-3 tablespoons more of dairy free milk.
Nutrition
Serving: 2pancakes | Calories: 170kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Cholesterol: 23mg | Sodium: 73mg | Fiber: 3g