Banana oatmeal pancakes (gluten-free, vegan)

INGREDIENTS FOR PANCAKES - Makes approx. 5 small - medium sized pancakes

• 1 cup of rolled oats

• 1 ripe banana

• 1/4 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon cacao powder

• 1 teaspoon vanilla extract

• Olive oil cooking spray or ghee

• 1 cup of oat milk (Best milk for these are Oatly Oat Milk. Do NOT use Trader Joe’s shelf-stable oat milk or any shelf-stable milk for this - it’s too watery and pancakes won’t hold up)

• Dash of nutmeg and cinnamon

INGREDIENTS FOR TOPPING

• Fruit - whatever you’d like! I love berries

• Berry preserves / jam

• Almond butter

• Greek yogurt

• Agave syrup

PREPARATION

• Turn on oven to 170 degrees (or lowest setting).

DIRECTIONS

1. In a blender, blend oats until they’ve broken down to fine powder.

2. Remove oats from blender and place in a large bowl. Add in baking soda, baking powder, and banana to blended oats and mix together.

3. Add in cacao powder, nutmeg, cinnamon, and vanilla extract to mixture and mix together.

4. Add in oat milk to mixture. Mix together until smooth.

5. Place a pan over medium heat on stove top. Spray with olive oil or lightly coat with ghee.

6. When the pan has heated up, pour a scoop of the pancake mixture, swirl it around the pan so it’s a nice even circle. *Do not make pancakes too big - they’ll be hard to flip over. I make small pancakes :)

7. Let one side cook for a few minutes, then flip over. Remove the pancake from the pan once both sides are golden. *I work on one pancake at a time because it’s easier to maneuver the pan and be able to flip the pancake with the most space available.

8. Place pancakes in an oven-friendly dish as they’re done. To keep pancakes warm as you work through more, place dish in the oven.

9. Repeat process until you’ve used all pancake mixture.

10. Remove dish out of the oven and place pancakes on a plate.

11. Serve with favorite fruit as topping, jam, almond butter, greek yogurt and agave.