These are so simple to whip up and also a super healthy breakfast option! They're dairy free, gluten free and refined sugar free. And they only require THREE ingredients at the minimum, with a few optional ingredients. I snagged my bunny pan from our local Harris Teeter to make these extra fun for my nephew. But whether you make bunnies or traditional pancakes, I highly recommend adding these to your list to make! Store them in an airtight container in the fridge for a few days or freeze and remove to thaw when ready to use. They're perfect to keep on hand for an easy breakfast throughout the year! Top them with your favorite fruit toppings and/or syrup and they're ready to go. You really can't go wrong with these!
Serves: 2 large (4 small) pancakes
Ingredients:
1 cup rolled oats (Certified GF if needed)
1 very ripe large banana
2/3 oat milk (or other non-dairy milk of choice if need DF)
1/2 tsp cinnamon, optional
1/2 tsp vanilla, optional
Syrup of choice, optional
Fruits of choice for topping, optional
Note:
Gluten free
Dairy free
Refined sugar free
Directions:
Place oats in a blender or processor and grind until in a flour consistency.
Add the oat milk and banana. Blend further until one consistency. It should be thick but still fluid.
Pour into a measuring glass and let sit for about 5 min. Stir in the flavorings here if you wish to add them.
Heat chosen pan over medium heat. Spray pan with cooking spray. Place scoop of batter in pan and cook on one side for 2-3 min. If using a bunny pan, you will need a second pan heated. You will flip the bunny pan over onto a regular pan to cook the second side. If using a regular pan, simply flip your pancake when time.
Cook until cooked through. Repeat until all batter is used. Top with your favorite fruits and/or syrup and serve them up!
When are you whipping up these delicious pancakes for breakfast?!
Until next time, Cheers!
Magen Check
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