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Banana Oatmeal Pancakes
1 1/2 cups almond milk
1 cup rolled oats
2 bananas, roughly chopped
3 Tbsp unsweetened cocoa (optional)
1/2 cup all-purpose flour
1/2 tsp salt
1 Tbsp + 1 tsp baking powder
In a food processor, puree the almond milk and rolled oats until smooth.
Add bananas, flour, cocoa, salt and baking powder, and pulse a few seconds more. (Don't overmix the batter!) Let batter rest for 10 minutes.
Meanwhile, heat a large nonstick skillet over medium heat. Mist with cooking spray or grease lightly with butter. Reduce heat to medium-low and add 1/4 cup scoops of batter onto the skillet. Cook until air bubbles appear and the underside is golden brown, about 4-5 minutes. Flip and cook another 4-5 minutes.
Top with sliced bananas, blueberries, confectioners' sugar or maple syrup.
Yields: One dozen pancakes