Banana Oatmeal Pancakes
These healthful pancakes are made with bananas, eggs, almond milk (or any milk), vanilla extract, gluten free old fashioned rolled oats, baking powder, cinnamon and salt. They’re very fluffy, clearly candy way to the ripe bananas.
These gluten loose pancakes additionally appear to be an extraordinary submit-exercising breakfast because they’re packed with healthful complicated carbs and 12g protein in keeping with serving.
- 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
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.
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