Oat Pancakes
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Ingredients
- 1 cup oat flour
- 2 teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon ground sea salt or Himalayan
- 1 tablespoon flax seed
- 2 teaspoon vanilla extract
- ½ cup mashed bananas (about one large banana)
- ½ cup peanut butter
- 1 cup unsweetened dairy free milk (we used soy milk)
- 2 + 1 tablespoon oil (we used sunflower or canola)
Method
- Mix dry ingredients together (flour, baking powder, cinnamon, salt and flax seed).
- Add wet ingredients and 2tbsp of oil and whisk until combined.
- Heat a non-stick frying pan on medium high heat, add the remaining 1tbsp of oil.
- Using a 1/4 cup measuring cup dollop your batter, spacing each pancake at least two fingers width away from any other pancakes.
- Fry until golden brown on the pan side (careful not to burn, peanut butter will burn quickly). Flip and fry an additional minute until golden brown.
- Keep pancakes warm between two plates while you fry the others.
- Top with sliced bananas/drizzle of peanut butter/ maple syrup.
- SERVING SIZE:
- 4 - 5
- PREPERATION TIME:
- 30 - 40 mins
- RECIPE FEATURES:
- Gluten Free
Nutritional Information
Calories: 159
Carbs: 13
Fat: 12
Protein: 10
Sodium: 471
Sugar: 3
