Perfect plain, drizzled with real maple syrup, or served with yogurt and fresh berries.
What You'll Need:
1 c unsweetened almond milk
2 large eggs
1 large, ripe banana
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp cinnamon
1 dash sea salt
2 c rolled oats
1/2 tsp coconut oil
Pulse everything, with an exception of coconut oil, in a food processor or blender until smooth.
Heat skillet over medium-low heat.
Melt coconut oil in pan. Pour 1/4 c batter onto skillet. Cook for 2-3 minutes, or until bubbles form around the edges. Flip and cook an additional 2 minutes or so.
Makes about a dozen pancakes. Freeze well.
Recipe from Fixate, by Autumn Calabrese