Ingredients:
- 1 cup rolled oats
- 1 ripe banana
- 1 cup almond milk (or any plant-based milk)
- 1 tablespoon maple syrup (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- A pinch of salt
- Cooking oil (for greasing the pan)
Instructions:
- Prepare the Oats:
- Blend the rolled oats in a blender or food processor until they form a fine flour.
- Make the Batter:
- In the blender, add the ripe banana, almond milk, maple syrup (if using), and vanilla extract. Blend until smooth.
- Add the oat flour, baking powder, cinnamon, and salt to the blender. Blend until just combined. Let the batter rest for about 5 minutes to thicken.
- Cook the Pancakes:
- Heat a non-stick pan or griddle over medium heat and lightly grease it with cooking oil.
- Pour about 1/4 cup of batter for each pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown.
- Serve:
- Serve warm with your favorite toppings like fresh fruit, nut butter, or more maple syrup.
Nutritional Information (Per Serving)
This recipe makes approximately 4 servings.
Per Serving:
- Calories: 200
- Protein: 5g
- Carbohydrates: 37g
- Dietary Fiber: 5g
- Sugars: 7g
- Fat: 4g
- Saturated Fat: 0.5g
- Sodium: 200mg