Makes 10 pancakes, gluten free, can be made dairy free
Ingredients
2 cups gluten free rolled oats
1 1/4 cups non-dairy milk
1 banana
1/2 tsp cinnamon
(1 tbsp maple syrup)
1/2 tsp sea salt
1 tsp vanilla extract
2 tsp baking powder
1 egg*
coconut oil for cooking
Optional: chopped walnuts or blueberries
Cooking Instructions
Place all ingredients, except egg and coconut oil, in blender
and blend until smooth. Add egg, blend some more. Let
batter stand for ten minutes to thicken. Heat coconut oil in
sauté pan until melted, pour in 1/2 c. batter, cook 2-3
minutes per side.
(*egg can be replaced by flax seeds – mix 1 tbsp ground flax seed: 3 tbsp liquid, water or
nondairy milk)
