What You'll Need
Makes 9-12 small pancakes; Serves 3-4; 15 minutes of prep, 14 minutes to cook.
Naturally gluten free, dairy free and vegan
· 2 cups ONLY OATS rolled oats
· ¾ cups almond milk (or any other milk of your choosing)
· 2 ripe bananas, defrosted if frozen
· 2 tbsp baking powder
· 2 tbsp apple cider vinegar
· 2 tbsp maple syrup
· 1 tsp vanilla
· ½ tsp cinnamon (optional)
Directions
1. Add all ingredients into a blender. Blend until smooth
2. Let stand for 10 minutes so that the oats can absorb the moisture and fluff up
3. Add a tbsp of oil to a large frying pan and set to low/medium heat. Use about ¼ cup of batter for each pancake and smooth batter in the pan
4. Cook for 7 minutes per side, or until golden brown
5. Top with your favourite fruit or nuts and syrup
6. Enjoy!
These are great fresh but can also be frozen and reheated in a toaster oven for a quick mid-week breakfast.
