ADVERTISEMENT
#### Ingredients:
– **1 cup rolled oats** (for a gluten-free option, use certified gluten-free oats)
– **1/2 cup almond flour** (or whole wheat flour for a more traditional pancake)
– **2 large eggs** (for a vegan option, substitute with 1/4 cup unsweetened applesauce or flaxseed meal mixed with water)
– **1/2 cup unsweetened almond milk** (or any plant-based milk of your choice)
– **1 ripe banana** (mashed, for natural sweetness and moisture)
– **1 tsp vanilla extract**
– **1 tsp baking powder** (for fluffiness)
– **1/4 tsp salt**
– **1/2 tsp ground cinnamon** (optional, for added flavor)
– **1 tbsp chia seeds** (for extra fiber and omega-3s)
– **1 tbsp coconut oil or olive oil** (for cooking the pancakes)
#### Toppings (optional):
– Fresh fruit (berries, sliced bananas, etc.)
– Nut butter (almond butter, peanut butter)
– Greek yogurt (for added protein)
– Maple syrup (or honey, if you prefer a natural sweetener)
– Chopped nuts (walnuts, almonds, or pecans)
– Shredded coconut
#### Instructions:
1. **Prepare the Oats**:
If you want your pancakes to have a smoother texture, start by grinding the rolled oats in a blender or food processor until they resemble a fine flour-like consistency. This step will help create a fluffier pancake.
2. **Mix the Wet Ingredients**:
In a separate bowl, mash the ripe banana until smooth. Add the eggs, almond milk, and vanilla extract, and whisk everything together until well combined. The banana will not only provide sweetness but will also act as a binder, replacing the need for additional sweeteners or eggs.
3. **Combine the Dry Ingredients**:
In another bowl, whisk together the ground oats (or oat flour), almond flour, baking powder, salt, cinnamon (if using), and chia seeds. The oats provide fiber, while almond flour adds healthy fats and protein, making the pancakes more filling and nutritious.
4. **Mix Wet and Dry Ingredients**:
Slowly pour the wet ingredients into the dry ingredients, stirring gently as you go. Be careful not to overmix, as this could result in dense pancakes. The batter should be thick and smooth. If it’s too thick, add a little more almond milk, one tablespoon at a time, until the batter reaches your desired consistency.
5. **Cook the Pancakes**:
Heat a non-stick skillet or griddle over medium heat and add a little coconut oil or olive oil to prevent sticking. Once the pan is hot, pour about 1/4 cup of batter for each pancake. Use a spatula to spread the batter into a circular shape. Cook for 2-3 minutes on each side or until golden brown and cooked through. Flip carefully to avoid breaking the pancakes.
6. **Serve and Enjoy**:
Serve your healthy pancakes warm with your favorite toppings. For an added boost of nutrients, try adding fresh berries, a dollop of nut butter, and a drizzle of maple syrup or honey. The combination of these toppings not only enhances the flavor but also adds additional antioxidants, healthy fats, and protein.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
