I'm not a natural in the kitchen- cranking the oven fan, wrestling the fire alarm, and opening windows after burning pancakes is all too familiar from my early days of learning. Yet, with practice and experimentation, I've totally, completely, and absolutely made a fool-proof recipe and instructions for these incredibly simple and healthy pancakes that turn out beautifully (effortlessly) everytime. Happy to share my hard won trade secrets with you so you can wow your family and yourself with a yummy stack of fluffy goodness for your next breakfast. The banana in the batter makes these wonderfully sweet, so you won't even miss syrup. Keep your blood sugar in tact and opt for fresh berries as your topping, and an optional dab of virgin unrefined coconut oil or almond butter as a healthy alternative to butter.
(serves 2, makes 6 pancakes)
1 cup gluten free old fashioned rolled oats
1 ripe banana
1 Tbsp ground flaxseed
1/2 cup unsweetened almond milk
1/2 tsp vanilla extract (no alcohol)
2 Tbsp filtered water
fresh blueberries, raspberries, blackberries and strawberries
virgin unrefined coconut oil
Blend all of the ingredients in a blender to create your batter. Turn the pan on high to allow it to fully heat, then lower it to medium. Wait a minute to allow the pan to cool to medium. Add 1 Tbsp unrefined virgin coconut oil to the pan. Pour in batter. Allow bubbles to form and edges to crisp then flip promptly to avoid burning. Top with fresh berries, and optional coconut oil or almond butter.
For your kiddos : - ) ...