11 ingredients
2 cup Oats rolled regular dry uncooked
1 cup Almond milk unsweetened fortified
2 tbsp Maple syrup
1/4 cup Applesauce canned unsweetened with added ascorbic acid
1 tsp Baking powder
1 tsp Cinnamon ground
1 tsp Vanilla extract
1/4 tsp Salt
1 1/2 tbsp Coconut oil
7 tbsp Almond butter without salt
2 large, about 8" long Bananas raw
5 steps
- Blend the rolled oats in a small blender or food processor into a powder.
- Pour oat flour, almond milk, maple syrup, applesauce, baking powder, cinnamon, vanilla extract, and salt into a medium-sized bowl. Mix well.
- Heat a large skillet over medium heat. Add 3/4 tsp of coconut oil to the skillet and let it melt. Once the pan is hot, spoon 1/4 cup portions of pancake batter onto the pan. Let it cook for about 3-4 minutes (or until the pancakes look firm and the batter is bubbling). Flip and cook for another 2-3 minutes or until the pancake has browned.
- Remove pancakes from the skillet and use 3/4 tsp of coconut oil to cook the remaining batter.
- Top each pancake with 1 tbsp of almond butter and 1/4 cup sliced bananas.
Tips:
Boost protein by serving with a cup of your favorite plant-based milk beverage.
2 large bananas makes about 1 3/4 cup sliced bananas.
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