1 cup of whole oats
1/2 cup whole oats
1/2 cup flour
2 tsp baking powder
2 medium ripe bananas
2 eggs
1/2 cup milk
2 tbsp sour cream
1 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
2 tbsp butter for pan
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Place 1 cup of oats in food processor and blitz until coarsely ground.
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In a bowl mix together processed oats, whole oats, 1/2 cup flour and baking powder.
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Add bananas, eggs, milk, sour cream, cinnamon, vanilla and sea salt into a blender and puree until smooth. Alternatively, you can combine in a bowl using a wooden spoon – stir vigorously!
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Pour wet ingredients into thedry and stir – do not over mix, some lumps are ok.
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Preheat a nonstick pan over medium heat, add 1/2 Tbsp of butter and melt. Add approximately 1/2 cup of mixture to pan for each pancake.
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Cook pancakes for approximately 5 -7 min or until air bubbles appear on top of the pancake. Flip and cook an additional 3 min.
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Repeat until all the batter is cooked.
Serve with maple syrup, peanut butter, almond butter, yogurt and more fruit (or whatever your heart desires!).
Download a printable version of this recipe here.
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