A healthier and nuttier take on the classic pancake recipe.
Ingredients
1 medium
Banana (s)
(mashed)
2 medium egg
Egg
(whisked)
1/2 cup
Quick oats, gluten free, dry
1 tbsp
Coconut milk
1/2 tsp
Vanilla extract, pure
1 tsp
Cinnamon
2 tbsp
Walnuts
(crushed pieces)
2 tbsp
Raisins, seedless (sultana)
(optional)
1 tbsp
Coconut oil
(for pan)
Instructions
In a large mixing bowl, mash the banana and whisk the eggs into the mashed banana until you get a smooth mixture.
Add the oats, coconut milk, vanilla, cinnamon, walnuts, and dried fruit of choice into the egg and banana mixture. Mix everything together until it makes a thick batter and everything is combined (no dry oats remaining).
Heat a frying pan on your stovetop over low-medium heat and add coconut oil to the pan. Let it heat for 15 seconds.
Scoop 1/2 cup of batter into the frying pan and spread it out with a fork if needed.
Cook your pancake until the edges start to brown and it easily lifts off the pan (about 3 minutes). Flip the pancake over and cook until done (about 3 minutes).
Repeat with the remaining batter. Top with your desired toppings and serve.
Notes:
Grain-Free
To make this grain-free, substitute oats for almond flour.
No Coconut Milk
Use any dairy-free milk of choice.
No Coconut Oil
Cook with avocado oil or ghee instead of coconut oil.
Topping Options
Nut butter, almonds, pecans, maple syrup, or fresh jam.
One of our go-to recipes for breakfast... yum!