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Banana Oat Pancakes

March 18, 2015

It would seem that my breakfast routine is being expanded with all of this clean eating mumbo jumbo. This morning my daughter asked if we could make Pascal's Pancakes for breakfast. This is a recipe from her Disney Princess Cookbook that involves bananas and chocolate chips. (I love that my daughter is starting to enjoy cooking. And I love that I am learning to let go and not care about the mess or how time consuming it is. I can't help but smile when my 2 1/2 year old says "Hey mommy, is that cilantro or parsley?" -or- "How much ginger are you going to put in that? Do you need more?" I am constantly surprised and her culinary vocabulary and seemingly innate caution around sharp and hot objects. And this is saying a lot for her threshold for pain and dare devil antics. Haha.)
Anyway, after we cooked her pancakes, I took a look at my sad bunch of overly rip[e bananas and said "Hey, I think I will make pancakes for breakfast too".
Makes 5-6 3" pancakes

 

Ingredients:
2 ripe bananas
3/4 cup almond flour
1/2 cup rolled oats
1/4 cup almond or coconut milk
1 egg
2 tsp vanilla
2 tsp honey
3-4 taps/shakes of cinnamon
coconut oil, for cooking
organic pure maple syrup, for topping
organic vegan butter, for topping

 

Instructions:
1. Combine bananas, almond flour, almond or coconut milk, vanilla, honey and cinnamon in a blender. Blend for 30 seconds or so and transfer to a mixing bowl.
2. Add the rolled oats and the egg. Whisk together and allow it to sit for 3-5 minutes so that the rolled oats can soften/absorb some liquid.
3. Place in a pan or on a griddle on your stove top and heat to a medium temperature. Using a ladle, spoon the mixture onto your cooking vessel which should be lightly coated in coconut, or grape seed oil. This mixture should make 5-6 3 inch pancakes.
4. Cook each side for roughly 3-4 minutes or until browned and sturdy. Flip, allow it to cook and remove from heat.
5. Top with organic pure maple syrup, organic vegan butter or a fruit compote.
Enjoy!

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