Gluten-Free Oat and Banana Pancakes
Ingredients
- 1/2 cup Bob's Red Mill gluten-free oats
- 1/2 banana
- 1/2 cup egg whites
- 1/3 cup Malk Organics
- 1 teaspoon vanilla
Almond maple syrup
- 2 tablespoons maple syrup
- 1 tablespoon almond butter
- Water (as needed)
Preparation
Blend the oats, banana, egg whites, almond milk, and vanilla together to form a smooth batter.
Heat a non-stick pan or griddle over medium heat and pour batter to form pancakes, cooking until bubbles form and edges set, then flip and cook until golden brown.
For the syrup, whisk together maple syrup and almond butter in a small bowl, adding water gradually if needed to reach desired consistency.
