Post by Becky on Jul 18, 2014 9:19:22 GMT -6
Step aside, mixer! These are great. 
They taste somewhat like a banana nut muffin.
Ingredients
Place all ingredients except egg and oil/butter in bottom of blender and blend until smooth.
Heat griddle/pan over medium heat and melt a teaspoon or two of oil/butter. When hot, scoop approx 1/4 cup per pancake. Brown on both sides, about 2-3 mins per side.
Makes about a dozen pancakes. I think.
*If batter becomes too thick to pour, add a tablespoon of almond milk to thin.
~~GLUTEN FREE NOTE~~ If you are NOT accustomed to gluten free eating, more than 3 of these will leave you feeling like you've consumed rocks. GF stuff tends to be heavier in texture and will fill you up faster than its glutenous counterparts.
They taste somewhat like a banana nut muffin.Ingredients
- 2 cups (gluten free is what I used) oats
- 1 1/4 cups of almond milk
- 1 large ripe banana
- 1/2 teaspoon cinnamon
- 1 heaping teaspoon of honey
- 1/4 teaspoon of salt (or sea salt.)
- 1 tsp vanilla extract
- 1 1/2 teaspoons baking powder
- 1 large egg
- coconut oil or butter for cooking
Place all ingredients except egg and oil/butter in bottom of blender and blend until smooth.
Heat griddle/pan over medium heat and melt a teaspoon or two of oil/butter. When hot, scoop approx 1/4 cup per pancake. Brown on both sides, about 2-3 mins per side.
Makes about a dozen pancakes. I think.
*If batter becomes too thick to pour, add a tablespoon of almond milk to thin.
~~GLUTEN FREE NOTE~~ If you are NOT accustomed to gluten free eating, more than 3 of these will leave you feeling like you've consumed rocks. GF stuff tends to be heavier in texture and will fill you up faster than its glutenous counterparts.