A delicious and nutritious breakfast pancake stack using
oat flour instead of white flour for added nutrients!
2 medium ripe bananas (best when they have lots of brown spots)
1/2 cup unsweetened almond milk
1 teaspoon vanilla extract
1 ½ cups old fashioned rolled oats, gluten free if desired
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
Olive oil, for cooking
Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
Let the batter sit in your blender while you heat your pan up.
Lightly coat a pan with coconut oil, vegan butter or olive oil and place over medium heat. Once pan is hot, add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
Flip pancakes and cook until golden brown on underside.
If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn.
If at any point your pan starts smoking, it means your pan is too hot.
Wipe pan clean and repeat with more oil and remaining batter.
Makes 9 pancakes total. Serves 3, 3 pancakes each.