Banana Pancakes
Quick Notes:
Prep time: 10 mins
Cooking Time: 20 minutes
Makes: 10-12
Allergens: GF / DF / VG
Ingredients:
1.5 cups almond milk
1 large banana, extra ripe
2 tablespoons maple syrup
2 cups GF oats*
1 teaspoon ground cinnamon
1 teaspoon baking powder
A pinch of sea salt
2 organic free-range eggs
1 teaspoon pure vanilla extract
Butter or coconut oil for greasing the griddle
How to make the pancakes:
Put the milk, banana, and maple syrup into a high-speed blender, and blend until smooth.
Add the dry ingredients (oats, cinnamon, baking powder, salt) and blend until smooth.
Add the eggs and vanilla and pulse until smooth.
Melt butter or coconut oil on a griddle or pan
Pour the batter into the preheated griddle or pan, with at least 1” of space between each pancake., using approximately 2 tablespoons of batter for each pancake.
Cook on one side until the edges look set, and bubbles begin to form. About 2 minutes.
Flip and cook on the second side for 2-4 minutes or until lightly golden brown and cooked through.
Repeat with the remaining batter
Serve warm with maple syrup, coconut yogurt, and fresh berries!
Notes: Pulse oats in a blender before beginning, to form a fine flour (optional)
Meet Elisa
As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.
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A yummy, dessert-y snack that can be stored in the fridge for your week-long enjoyment!
