SERVES: 8 (1 pancake each) Prep Time: 15 min. Cooking Time: 16 min.
CONTAINER EQUIVALENTS (per serving):
1 ½ 1 cup unsweetened almond milk
2 large eggs 1 large ripe banana
1 tsp. pure vanilla extract
1 tsp. baking powder, gluten-free
½ tsp. ground cinnamon
1 dash sea salt (or Himalayan salt)
2 cups dry old-fashioned rolled oats, gluten-free
4 cups fresh mixed berries
SPECIAL EQUIPMENT: Coconut oil cooking spray
1. Place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in a blender; cover. Blend until smooth. 2. Heat nonstick skillet, lightly coated with spray, over medium-low heat. 3. Pour ¼ cup batter into skillet for each pancake; cook for 2 to 3 minutes, or until bubbles form on top of the pancake. Flip with a spatula; cook for an additional 90 seconds. Repeat with remaining batter. 4. Serve with ½ cup fresh berries, each pancake.
RECIPE NOTES: Wrap leftover pancakes in plastic wrap (or aluminum foil) and store for up to 4 days in the refrigerator. Pancakes can be reheated in a toaster.