These tasty little beauty's were made in the blender this morning and were a massive hit! Asher are 3 with jam and Fraser ate 2!
Gord and I topped ours with Greek yogurt and I added an extra hint of flavour by adding in a scoop of Homemade Peanut butter and a swirl of honey!
If your following the 21 day fix then 2 pancakes equals 1 Yellow container and 1/2 a purple. If you add the topping and fill a red container with it then add 1 Red Container and a spoon.
I doubled the batch so we had some for breakfast during the week and I'm glad I did since both boys enjoyed them SO much!
Banana Oat Pancakes
1 cup unsweetened almond milk
2 large eggs
1 ripe banana
1 tsp vanilla
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp Himalayan sea salt
2 cups old fashioned oats
1/2 tsp olive oil (for cooking)
1 cup plain Greek yogurt
1 tablespoon homemade peanut butter
Drizzle of honey
Place almond milk, eggs, banana, vanilla, baking powder, cinnamon, sea salt, and oats into the blender; cover. Blend until smooth.
Heat olive oil in nonstick pan over medium heat.
Pour 1/4 cup batter onto the skillet; cook for 2-3 minutes or until bubbles form around the edges of the pancake. Flip with spatula; cook for an additional 90 seconds.
Continue with remaining batter.
Mix together Greek yogurt, peanut butter and honey in a seperate bowl until well mixed.
When pancakes are ready top with a large scoop of topping and 3 sliced bananas. Cause it always tastes better when it looks pretty right!
If you want to make these pancakes gluten free, look for certified gluten free oats. Oats are naturally a gluten free food, however they are easily contaminated with gluten during harvesting.
Leftover pancakes can be reheated in the toaster for a quick weekday breakfast.