A perfectly lazy Sunday morning breakfast, and a great gluten-free option.
Ingredients
½cupalmond milk- unsweetened
2wholeeggs
1wholeegg white
1-2mediumbananas- ripe enough to blend easily
2tablespoons100% pure Maple Syrup
1.5cupsrolled oats- gluten free
2teaspoonsbaking powder
½teaspoonsalt
1teaspoonvanilla extract
½teaspoonground cinnamon
1teaspoonCoconut Oil- approximate -- PER PANCAKE - to prepare
To serve
4ozGreek style yogurt
4ozfresh blueberries
Instructions
Add all ingredients (except for coconut oil and toppings) into blender and puree until smooth.
Heat skillet over medium heat. Add 1 tsp. of coconut oil to pan. Allow it to melt and spread over the pan evenly.
Pour pancake batter into pan. (We usually do smaller pancakes, two at a time – it's easier to manage).
Note: If you like your blueberries cooked in the pancake, add a few berries to the batter once you've poured the batter into the pan. Don't add the berries to the blender!
Cook 2-3 minutes and flip. Cook another 1-2 minutes on the other side. Once pancakes are evenly browned, remove them from heat and set aside until serving. Continue until you've gone through all the batter.
Top with a dollop of yogurt and berries, if desired. Serve with a protein and greens as part of a complete breakfast. Once you get familiar with the matter, feel free to experiment with add-ins like other spices or berries.
Video
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