Banana Pancakes

A stack of banana pancakes on white plate in light-filled kitchen

Quick Notes:


Prep time: 10 mins

Cooking Time: 20 minutes

Makes: 10-12

Allergens: GF / DF / VG

 

Ingredients:


  • 1.5 cups almond milk

  • 1 large banana, extra ripe

  • 2 tablespoons maple syrup

  • 2 cups GF oats*

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • A pinch of sea salt

  • 2 organic free-range eggs

  • 1 teaspoon pure vanilla extract

  • Butter or coconut oil for greasing the griddle

 

How to make the pancakes:


  1. Put the milk, banana, and maple syrup into a high-speed blender, and blend until smooth.

  2. Add the dry ingredients (oats, cinnamon, baking powder, salt) and blend until smooth.

  3. Add the eggs and vanilla and pulse until smooth.

  4. Melt butter or coconut oil on a griddle or pan

  5. Pour the batter into the preheated griddle or pan, with at least 1” of space between each pancake., using approximately 2 tablespoons of batter for each pancake.

  6. Cook on one side until the edges look set, and bubbles begin to form. About 2 minutes.

  7. Flip and cook on the second side for 2-4 minutes or until lightly golden brown and cooked through.

  8. Repeat with the remaining batter

  9. Serve warm with maple syrup, coconut yogurt, and fresh berries!

Notes: Pulse oats in a blender before beginning, to form a fine flour (optional)

 
Cursive font reading "x Elisa" as personalized signature by Elisa Henry Morton, CEO of Eat Heal Move
 
 
 

Meet Elisa

As a Mama, wife, CEO, executive, and fertility advocate, Elisa is passionate about redefining motherhood.

 
 

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