Who doesn't love a comforting and filling breakfast and one that is gluten free and packed with nutrients at that? My banana oat pancakes are just that and they are picky eater and kid approved as well! They can be made a head of time in a big batch for the week ahead and then frozen or they can be made and eaten on the spot! They have become one of our favorite Saturday morning breakfasts around here and we look forward to them all week long! I really hope you will give them a try! They really are just too darn good to miss out on!
Ingredients:
2 ripe bananas
2 cups of organic quick oats
1/2 cup of rice flour
3 eggs
1 tsp of baking powder (aluminum free)
1 tsp of ground cinnamon
1 tsp of vanilla extract
1 tbsp. of agave
1 cup of water
1/2 cup of oat milk
Directions:
Blend all of the ingredients and let sit for 5 minutes then pour the batter into the pan until it reaches about 5-6 inches in diameter. Allow it to cook for 2-3 minutes on medium to low heat until you see bubbles forming and then flip and cook for another 2-3 minutes. Serve with grass fed butter and organic maple syrup. This recipe makes about 12 pancakes and serves four. ENJOY!
