BANANA ALMOND PANCAKES
Ingredients
- 2 medium bananas , very ripe
- 2 large eggs
- 1/3 cup almond milk , or milk of choice
- 1 tbsp , olive oil
- 1 tsp vanilla extract
- 2 tbsp brown sugar , or coconut sugar
- 3 1/4 cup old fashioned rolled oats *make sure to use certified gluten-free oats if gluten is a concern
- 1/2 cup almond flour
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp pink salt , or sea salt
FOR COOKING
- 1 tbsp , olive oil
TOPPING IDEAS
- Maple Syrup
- Honey
- Fresh fruit
- Chopped almonds
Instructions
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In the jug of a high-speed blender, add all the ingredients starting with the wet ingredients in the bottom. Adding the wet ingredients first will make it easier to blend.
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Blend all the ingredients for a good 20-30 seconds or until smooth.
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Set aside for 5 minutes as this will give time for the oats to absorb some of the liquid in the batter.
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Preheat anon-stick pan over medium-low heat. These pancakes need to be cooked low and slow due to the oats in the batter.
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Lightly brush your pre-heated pan with a bit of olive oil.
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Using a 1/3 cup measuring cup, pour the batter into your pan. I find that a 1/3 cup makes the perfect sized pancake.
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Let cook for approximately 5 minutes on the first side. You are looking for bubbles top of on the surface, the side to appear lightly set and the bottom to take on a nice deep golden colour. If the pancakes are browning too quickly, bring the heat down to low.
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Flip the pancakes and let cook for another 3 minutes on the second side.
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Remove from the pan and set in a heat proof plate or cookie sheet. I like to place the cooked pancakes in my oven on the lowest heat setting while I bake off the rest of the batter.
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Repeat until all your batter is used up.
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Serve and enjoy.
Recipe Notes
I like to double or triple batch the batter and freeze them for a quick weekday breakfast as these reheat very well in the microwave or toaster.