Banana and Oat Pancakes
These banana and oat pancakes are a great way to start the day and the perfect vehicle for your favourite breakfast toppings. Ideal for stacking and sharing!
Servings: 2 people
Ingredients
- 1 small banana
- 1 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp ground flaxseed
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 3/4 cup oats
- 1/2 cup almond milk
- 1/2 tsp bicarbonate of soda
- 1 tsp Coconut Oil
To serve
- 1 tbsp maple syrup
- 1 tbsp coconut milk yoghurt
- 1/2 cup raspberries
Instructions
- Add the oats, banana, flaxseed and almond butter to a food processor. Blend well to combine.
- Add the almond milk, maple syrup, lemon juice and bicarbonate of soda. Blend well to form a thick, smooth batter.
- Lightly grease a non-stick pan with a little coconut oil over medium heat.
- Add a ¼ cup of batter at a time to the pan, forming a circular pancake. You should be able to fit 2 pancakes in the pan at a time. Cook for 2 minutes each side or until golden brown all over and cooked through.
- Repeat with the remaining batter – you should get 6 pancakes from the mix.
- Stack three pancakes per person, drizzle with maple syrup and top with coconut yoghurt and fresh raspberries to serve.
Notes
CNM recommends the use of organic ingredients.