Oat and Banana Pancakes
Ingredients
- 1 cup oat flour
- 1 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 medium ripe banana mashed
- 1 1/2 tbs melted coconut oil
- 2 tsp vanilla extract
- 1 tbs maple syrup
- 1 cup + 1 tbs coconut or almond milk
- 1/2 cup chopped walnuts
- 2 tbs rolled oats
Preparation
Whisk together oat flour, spelt flour, baking powder, salt, cinnamon, ginger and nutmeg in a large bowl
In a separate bowl add the bananas melted coconut oil, vanilla, maple syrup and milk and whisk to combine
Add the wet ingredients to the dry ingredients and mix together
Fold in the walnuts and rolled oats
Heat a large nonstick skillet over medium heat with a 1 tsp of coconut oil
Once hot, spoon 1/4 cup of the batter onto skillet and cook until surface bubbles
Flip and cook until browned on the underside
Store cooled leftover pancakes in a container separated with parchment paper in the freezer up to 1 month. Reheat in the toaster oven or oven until hot
