[cooked-sharing]
2 cups (180g) old-fashioned rolled oats (ensure gluten-free for allergies)
1 medium ripe banana*
1 cup (240mL) almond or other plant-based milk
1 tablespoon apple cider vinegar or lemon juice
2 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon vanilla extract
pinch of salt and cinnamon
1
Blend all ingredients in a high-speed blender for 40-60 seconds, until batter is smooth and not gritty.
2
Let batter rest for at least 5 minutes.
3
Grease a non-stick pan and pour in pancake batter ⅓ cup at a time. Flip when edges are dry, and cook on other side until browned. Serve with maple syrup and fresh fruit.
Notes
- *You can also substitute ½ cup unsweetened applesauce.
CategoryBreakfast
Ingredients
2 cups (180g) old-fashioned rolled oats (ensure gluten-free for allergies)
1 medium ripe banana*
1 cup (240mL) almond or other plant-based milk
1 tablespoon apple cider vinegar or lemon juice
2 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon vanilla extract
pinch of salt and cinnamon
Directions
1
Blend all ingredients in a high-speed blender for 40-60 seconds, until batter is smooth and not gritty.
2
Let batter rest for at least 5 minutes.
3
Grease a non-stick pan and pour in pancake batter ⅓ cup at a time. Flip when edges are dry, and cook on other side until browned. Serve with maple syrup and fresh fruit.
Notes
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