A healthier and nuttier take on the classic pancake recipe.
2 medium egg
Quick oats, gluten free, dry
Coconut milk, sweetened
Vanilla extract, pure
Raisins, seedless (sultana)
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.
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.
Nut butter, almonds, pecans, maple syrup, or fresh jam.
One of our go-to recipes for breakfast... yum!