Ingredients
- 2 cups of gluten free rolled oats
- 1 banana the riper the better
- 1 small apple roughly chopped
- 1 3/4 cup almond milk or any non-dairy milk of choice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 teaspoons coconut oil to coat the pan
Instructions
- Add all of the ingredients to a blender, except for the apples and coconut oil, and blend on high until completely smooth, about 30 seconds to 1 minute.
- Next, add the apples, and blend for about 15-30 seconds more, making sure to leave some apple chunks.
- Let the batter sit in your blender while you heat your pan up!
- Add 1 teaspoon of the coconut oil to the pan.
- Once the pan is hot, add 1/4 cup of the batter to the pan for each pancake and cook for 2 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
- Use a spatula to flip the pancakes to the other side.
- If your pan gets too hot, the pancakes will burn, so just reduce the heat.
- Add remaining teaspoon of oil to the pan, and repeat process until all of the batter is used.
- Add your favorite toppings and enjoy!
Notes
This recipe serves 3, so if you only have one mouth to feed (like your own!!), that’s ok! Make them all and keep them in a container in the fridge to enjoy all week. Just reheat them in the microwave or oven at 200 degrees F for a few minutes, and then enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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