Soft in the middle, crisp at the edges, reminiscent of banana bread. This pancake stack is full of good fats, potassium and fiber. The batter comes together quickly in a blender and is infinitely adaptable. A great blank canvas for fresh fruit in general. Try mixing a handful of chopped walnuts or blueberries into the batter after you’ve blitzed it. Top with sliced banana, toasted macadamias, and fresh strawberries.
- Use ripe bananas with no green bits.
- Almond flour browns faster than regular flour, so be sure to cook on medium low
- 1 Tbsp. flax
- 1 cup oats
- ⅛ cup almond flour
- 1 ripe banana
- ⅔ cup of nut milk
- 1 tsp. vanilla
- 1 Tbsp. raw honey or maple syrup
- 1.5 tsp. baking powder
- 1 Tbsp. olive oil
- ½ tsp. salt
- 1 Tbsp. apple cider vinegar
- Make a flax egg by combining 1 tbsp flaxseed meal and 3 tbsp water in a small bowl. Stir and allow to stand for five minutes.
- Blitz the oats in a blender until they resemble flour.
- Add all other ingredients and blend until smooth. Let the batter rest for 5 minutes.
- Heat a little olive oil in a nonstick skillet, swirling to coat the pan. Over medium-low heat, cook the ¼ cup of the pancake batter at a time, for about 2 minutes each side. Repeat with the rest of the batter, adding more oil as needed.
- Serve with fresh blueberries and a little maple syrup.