Banana Cassava Oat Pancakes
Ingredients
- 1 mashed banana (the riper the better)
- 1 cup oat milk (any non dairy milk works fine)
- 1/2 teaspoon vanilla
- 1 flax egg (1 tablespoon ground flax and 2.5 tablespoons warm water)
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1 cup cassava flour
- 1/2 cup oats (gluten-free if needed)
- 1 tablespoon baking powder
- 1 teaspoon spirulina (to make them green)
Preparation
Preheat oven to 220 degrees.
Whisk flax and water together, set aside to gel for 10 minutes.
Place banana, oil, vanilla and milk in a blender and pulse to combine.
In a separate bowl, whisk dry ingredients together.
Add wet to dry and fold in flax egg.
Let batter sit while preheating the pan.
Coat pan with coconut oil.
Use a ladle to measure out pancakes.
Wait for bubbles to appear, then flip and cook for 1 to 2 more minutes.
They should brown nicely.
Place pancakes in preheated oven until all the pancakes are cooked.
Serve with your fave toppings
Tips
Use the ripest bananas for better sweetness and flavor.
Any non-dairy milk can be substituted for oat milk.
Choose gluten-free oats if gluten sensitivity is a concern.
Add spirulina to achieve a green color for fun presentations.
A non-stick pan works best to prevent sticking.
