Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
3 cups gluten-free rolled oats or oat flour
2 cup almond milk
2 spotty bananas*
2 tbsp coconut sugar, raw sugar or 2 medjool dates, pitted
½-1 tsp cinnamon (or try pumpkin pie spice)
¼ tsp vanilla bean powder or extract
½ cup of: chocolate chips, blueberries, crushed nuts, etc (or a combination of each) – stir in at end
Berry Maple Syrup
¼ cup blueberries
¼ cup blackberries
¼ cup maple syrup
Fresh fruit: Fuyu persimmons, banana, berries, etc.
Berry Maple Syrup (above) or maple syrup
Seeds or nuts
Place oats into a high speed blender and process until a flour is reached.
Add in the remaining ingredients until a batter is formed.
Heat a non-stick pan on medium and pour ⅓ cup of batter, using a measuring cup to ensure equal size and cooking times.
Allow the pancake to cook until bubbles appear around the edges, then flip and cook until golden.
Blend in a high speed blender until smooth. Pour over pancakes.
Add toppings of choice and drizzle with berry syrup.
If you don’t have fresh bananas, frozen works too 🙂