Banana Oatmeal Pancakes
1 ½ cups coconut milk (or other nondairy milk)
1 cup oats (not steel cut, quick or rolled work best)
2 medium sized bananas
½ cup white whole
wheat flour
½ teaspoon salt
1 T. plus 1 tsp aluminum free baking powder
vegan butter or nonstick cooking spray as needed
In your blender put the “milk” and oatmeal, and puree until smooth. Next, put in the bananas, flour, salt,
and baking powder and pulse until it creates a smooth batter.
Heat a nonstick pan or griddle over medium-high heat. Put some oil or vegan butter on a paper
towel, and rub it on the pan so that the pancakes don’t stick. (Trust me, you
don’t want to skip this step!) Add
about ¼ cup of the batter onto the griddle for each
pancake. Cook them slowly until
bubbles form on the tops and the edges begin to look dry. This usually takes about 5 minutes per
side or less depending on how high of heat you use.
Heat a large nonstick pan over medium heat. Add a small amount of
butter or nonstick cooking spray, then scoop ¼ cup of the batter
for each pancake into the pan. Cook on the first side until bubbles form
and the sides begin to look a little bit dry. Flip and cook for about 5 minutes on the other side or until
golden brown! Your pancakes are
ready to eat! I love them with
Syrup but Major loves them plain!
Yield: 8 pancakes.
Allergens: Gluten
I sometimes make these with white whole wheat flour. These
pancakes are Major’s favorite thing to eat for breakfast, or sometimes a
breakfast supper as well! I love that they have fruit in them as well as
carbs! A definite must if you have a child with a dairy or egg allergy.
They’re also fabulous if your child has a stomach bug or sensitive stomach.
The bananas really help with, things that go with a stomach bug, if you know
what I mean!
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