I love breakfast, ya’ll. It’s funny because I normally just have my super shake for my breakfast every day, but I love all things breakfast. If it’s filling, yummy, healthy, and quick, even better!
These pancakes are so good, really easy to make, and they keep well in the freezer so I can make a big batch over the weekend and eat on them all week long. You can easily add blueberries or chocolate chips, or just eat them plain with a drizzle of maple syrup. My son loves these, too! Win for everyone!
Banana Oat Pancakes (from Fixate)
1 cup unsweetened almond milk
2 large eggs
1 large ripe banana
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp ground cinnamon
1 dash sea salt
2 cups old-fashioned rolled oats
Put all ingredients in a blender and blend until well mixed and smooth.
Heat a non-stick skillet over medium heat with 1/2 tsp coconut oil. Measure out 1/4 cup pancake batter and pour onto skillet, cooking for 3-4 minutes or until the top of the pancake starts to bubble. Flip and cook for 2-3 more minutes until cooked through and golden brown. Repeat with all remaining batter.
Top with fruit, coconut flakes, chocolate chips, and/or pure maple syrup. If placing in freezer, let cool completely, then wrap in plastic wrap or put in zipper sandwich baggies, then place in a zipper freezer bag and freeze.
Each serving is 2 pancakes (1 yellow container).