Banana-oat Pancakes

These pancakes are one of the favourite breakfast items at our house, and are packed with protein and all kinds of wholesome goodness to keep you sustained through the morning. They are extremely low in gluten for those that are gluten sensitive, and are a high fiber delight. The light banana taste makes them pair perfectly with a light spreading of the nut-butter of your choice, but as far as toppings go the possibilities are endless!

Need great plant based topping ideas? Any of the ‘Earth Balance’ spreads are a great choice as a butter substitute (we enjoy the coconut spread the most). For syrup we use either coconut nectar, maple syrup, or a light drizzle of agave nectar. If you’re feeling like making it a really extra-filling breakfast then add berries and coconut cream!

Recipe:

• 2 1/2 C steel cut oats
• 2 T chia seeds
• 3 medium-large organic bananas
• 2 t vanilla
• 2 t cinnamon
• 1/2 t cloves
• 1 1/2 t baking soda
• 1 1/2 t baking powder
• 3 1/4 C almond milk

• 1 T coconut oil (use for coating pans for cooking, not recipe)

Combine all ingredients in a high-speed blender and blend until smooth (approx. 30-45 seconds). Let the batter sit for approximately 3-5 minutes to thicken for better pouring and portioning. Meanwhile, heat your pans (I use 2 ceramic coated pans) at medium to medium-high heat. Once ready, lightly coat with coconut oil and pour batter into pan and spread into desired shape (I use a silicone spatula – and simple cartoon character shapes are a hit with the kids). Cook for 2-3 minutes per side.

This recipe will make 6 cups of pancake batter and yield 10-12 pancakes.