INGREDIENTS
Dry ingredients
· ▢2 cups Oat Flour - see note to make your own from rolled oats
· ▢1 tablespoon Baking Powder
· ▢½ teaspoon Cinnamon – optional
Wet ingredients
· ▢1 cup Mashed Bananas - about 3 medium bananas or 4 small bananas (260g)
· ▢1 ⅓ cup Almond Milk - not cold, at room temperature
· ▢¼ cup Melted Coconut Oil - or canola oil or avocado oil
· ▢1 teaspoon Vanilla Extract
· ▢1 tablespoon Maple Syrup
INSTRUCTIONS
· In a large mixing bowl, whisk oat flour, cinnamon, and baking powder. Set aside.
· In a blender add mashed bananas, almond milk, melted coconut oil, vanilla, and process on high speed until smooth – about 30 seconds.
· Pour the liquid ingredients onto the oat flour bowl and stir with a spatula until it forms a thick pancake batter with no lumps.
· Heat a pancake griddle pan over medium-high heat. When hot, reduce to low heat and scoop 1/4 cup of batter per pancake.
· Cook for 2 minutes on one side, then flip and cook for 1-2 minutes on the other side.
· Repeat until no more batter is left, you should form about 14 pancakes.
· Serve with fruits of your choice, maple syrup, or peanut butter.
NOTES
Make your own oat flour: In a high-speed blender, add 2 cups + 1/2 cup of rolled oats and pulse on high speed for about 30 seconds to form fine oat flour.
(Thank you: theconsciousplantkitchen.com)
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