Banana-Oat Pancakes

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Banana-Oat Pancakes

Yield 3

ingredients

• 2 ripe bananas
• ½ cup almond milk
• ½ cup water
• 1 cup old-fashioned rolled oats
• ½ cup (45 g) almond flour
• 2 teaspoons baking powder
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher sea salt
• 1 large egg
• 2 teaspoons canola or avocado oil, or vegan butter

Instructions

1. In a blender, combine the bananas milk, water, oats, almond meal, baking powder, vanilla. cinnamon, salt, and egg. Blend, starting on low, then bringing it up to medium-high speed, until smooth (30 seconds to 1 minute).
2. Heat a large nonstick skillet or griddle over medium heat, add 1 teaspoon of the oil or butter, and swirl to coat the bottom of the pan. When the pan is hot, use 1/4 measuring cup to portion pancakes.
3. Spread the batter out with the back of a spoon, and cook until set on the bottom and a few bubbles appear on the surface, about 2 minutes, then flip and cook on the second side until lightly browned on the bottom, about another 2 minutes. Repeat until all batter is used.
4. Top however you wish, just remember to account for calories and macronutrients.

Nutrition Facts

Calories

354

Fat

17 g

Sat. Fat

2 g

Carbs

44 g

Fiber

6 g

Net carbs

38 g

Sugar

16 g

Sodium

568 mg

Protein

12 g

Cholesterol

62 mg