Try these deliciously moist oat pancakes for a weekend brunch treat... or really any old day that you have time to make them and ripe, juicy strawberries on-hand! Psst! these are a big hit with Moms for Mother's Day breakfast-in-bed. Just sayin'. Use organic oats if you want to be sure they are gluten-free.
Serves: 4
Ingredients:Â
- 2 medium ripe bananasÂ
- 2 eggs
- 1/2 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1 ½ cups old fashioned (organic) rolled oats
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- Coconut oil, for cooking
- 1 cup fresh strawberries, sliced
- ¼ cup dark chocolate chips, melted
Directions:Â
- Add all of the ingredients to a blender, except for the coconut oil, strawberries and chocolate, and blend on high until smooth.Â
- Over medium heat, coat a large frying pan with coconut oil. Once the pan is hot, use a ¼ cup measuring scoop to pour the pancake batter into the pan. Cook for 2-4 minutes until the pancakes start to rise and you see a few bubbles along the edges.
- Flip the pancakes and cook until golden brown. Repeat with the remaining batter and grease the pan as needed.
By Lindsay Mustard. Lindsay is a Holistic Nutritionist, foodie and firefighter-in-training with a burning passion for health and fitness. In her nutrition practice, Lindsay works with clients to craft a unique plan that is tailored to their specific health goals using a natural, whole food and supplement approach.