Spirulina Banana Oats Pancakes
Ingredients
Dry mix
- 1 cup 1:1 gluten-free flour
- 1 tbsp baking powder
- 1/4 cup coconut sugar
- 1/2 tsp Himalayan salt
- 1 packet freeze dried SpiraVeg spirulina
- 1 cup gluten-free oats
Wet mix
- 1 1/2 cups unsweetened cashew milk
- 1 medium banana
- 2 flax eggs
Cooking
- Coconut oil for cooking
Preparation
Add all the dried ingredients into a medium-size bowl (except the oats and the spirulina), and whisk until well combined. Set aside.
Add the wet ingredients and the oats into a blender and blend until the texture is nice and creamy.
Pour the wet ingredients into the bowl with the flour blend and mix gently.
Divide the batter into two bowls. Add the spirulina to one-half of the batter.
Preheat a nonstick skillet to medium-low heat, add a dash of coconut oil, and using an ice cream scoop, pour batter, alternating between the banana mix and the spirulina mix. You can also create a few two-tone pancakes replicating the shapes of leaves to honor nature.
Let them cook until the pancakes form bubbles on top. Flip and cook the other side for about 2 minutes.
Repeat the process until you have utilized all the batter.
Serve with sliced banana sprinkled with cinnamon and spirulina, and a drizzle of maple syrup on top.
