Turn your oatmeal into pancakes! This is a wonderful way to get your oatmeal as a delicious, hearty pancake. Rich in protein, healthy fat in whole food form and naturally sweetened, these can light up your morning, especially when topped with fresh fruit.
Banana Oat pancakes (makes 12-14 pancakes)
Dry ingredients
- 2 cups oat flour (make your own: 2 cups rolled oats in blender on high for 10 seconds)
- 1 tablespoon baking powder
- 2 tablespoons ground flax seed
- 2 tablespoons raw sunflower seeds
- ½ teaspoon cinnamon
Optional - 1 cup fresh or frozen fruit:
Blueberries, Strawberries, Raspberries or Cherries
Wet ingredients
- ½ cup almonds
- 1½ cups purified water
- 1 cup ripe bananas, mashed
- 1 tablespoon avocado oil, or applesauce for oil free
- 8 drops vanilla stevia (I like Sweet Drops Vanilla Crème by SweetLeaf)
- 1 tablespoon maple syrup
In a large mixing bowl, whisk all dry ingredients: oat flour, baking powder ground flax, sunflower seeds and cinnamon. Set aside
Mash the banana in a small bowl.
In a blender add almonds and purified water. Blend on high until well blended.
Add the mashed bananas, avocado oil, stevia and maple syrup and process on high speed until smooth - about 30 seconds.
Pour the liquid ingredients into the oat flour bowl and mix until it forms a thick pancake batter with no lumps.
Fold in the fruit if you’re using it.
Heat a pancake griddle or fry pan over medium-high heat. When hot, reduce to low heat and scoop 1⁄4 cup of batter per pancake. Press and shape into round pancakes 1⁄4-1⁄2 inch thick.
Cook until brown on one side, 2-3 minutes, then flip and cook for 1 more minute on the other side.
Repeat until no more batter left, you should have 12-14 pancakes.