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Prep time
20 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
On Sunday mornings there is nothing like a plate of pancakes. But a pile of refined carbs can give you zip for a few hours and cause you to crash 30 minutes later. Here’s a recipe for healthy, easy pancakes that even kids will love, with no refined sweeteners or refined flour. —Melanie Manuel
Ingredients
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2 cups
oat flour
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1 teaspoon
baking soda
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1 1/2 teaspoons
vanilla
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1/4 teaspoon
salt
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2 cups
ripe bananas, peeled and roughly chopped
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1 1/2 cups
plant milk
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1/4- 1/2 cups
refined coconut oil, for cooking
Directions
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Add all of the batter ingredients to a food processor- the oat flour you made in your blender or the purchased oat flour, baking powder, vanilla, salt, pieces of banana and plant milk. Process until smooth and all of the banana is incorporated into the batter. It should be relatively thick.
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Heat about 2 tbsp of the coconut oil on medium high heat in a non-stick pan.
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Once the oil is hot enough to swirl in the pan, measure out a pancake using a ⅓ c measuring cup. Slowly pour it into a circle in the pan, and then add as many more pancakes as your pan will fit without the pancakes touching each other.
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Once the edges start to turn slightly brown and a few bubbles form on the surface of the batter, use a nonstick spatula and peek under a pancake to see if they are ready to flip. Turn them and cook until each side is slightly browned and they come away from the pan, about 2 minutes on each side.
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Top pancakes with your choice of toppings. I like to use coconut yogurt and fresh berries. These are also great as a snack during the day rolled up with almond butter and banana.
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