I had to share this fantastic, easy, delicious recipe for banana and oat pancakes. I found the recipe on Mountain Mama Cooks website and I tweaked it a little. The pictures are all mine!
Here is what I love about the recipe:
The banana oat pancakes are made with organic oats and almond milk and cooked in coconut oil…no white flour in sight. It is also so easy to make. You basically place all the ingredients in the blender and puree it up. It also has some cinnamon in it.
Cinnamon is a super spice! Cinnamon is rich in fiber and polyphenols (think anti-oxidants), is known to be an anti-inflammatory and anti-bacterial. It also helps to control blood sugar levels, triglycerides, cholesterol, blot clots and heartburn. Sold yet? Here is the kicker…kids love these pancakes. Make a batch and the whole family will be chewing down on them. Put leftovers in the fridge and the family will want them for breakfast.
Banana – Oat Pancakes, from MountainMamaCooks.com
2 cups gluten free oats
1 1/4 cups vanilla almond milk
1 large ripe, organic banana
1/2 teaspoon ground cinnamon
1 heaping tablespoon local honey
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil or butter for cooking
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.
*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.