Gluten-free banana pancakes
These fluffy banana oat pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings! I like to add some nuts for extra crunchiness as well as a drop of maple syrup for extra smoothness !
INGREDIENTS:
- 1 banana
- 3 tsp of agave syrup
- 2/3 cup nut milk (I used almond milk)
- 1 pinch of cinnamon
- 2/3 cup of rolled gluten-free rolled oats (or regular rolled oats if you are not gluten-free)
- 1/3 cup of almond flour
- 1 tsp of olive oil or melted coconut oil + extra for cooking the pancake
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10 Min
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4 persons
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Gluten Free
METHOD:
- Put in a food processor all the ingredients and mix them all until well combined.
- Heat a little coconut oil or olive oil in a pan. Once it is hot, drop some of the batter in the pan and spread it evenly with the back of a spoon. Turn the heat down to low. After a minute check the bottom of the pancake, it should be brown. Flip it over to cook the other side for another minute.
- Remove the pancake and put it on a plate. Add some fresh banana slices, drops of maple syrup , pecans and a handful of blueberries, enjoy!
To garnish:
- 1 banana
- Pecan nuts
- a handful of blueberries
- maple syrup
- hemp seeds (optional)
