Banana Bread Pancakes
I was definitely inspired by this reindeer pancake mold I found, but these pancakes are perfect for getting into the holiday spirit! They are perfect for anyone young or old on Christmas morning or really any day of the year! All you need is a blender and a skillet and you’re all set to make these deliciously decadent pancakes! Filled with omega-3’s, fiber and plant-based protein, these pancakes will keep your belly full and body nourished!
Ingredients
1 cup oats
1 tbsp chia, 2.5 tbsp water (chia egg)
3 bananas
¼-½ cup almond milk (or other milk alternative)
2 tbsp almond butter
1 tbsp ground flax seed
1 tsp cinnamon
1/4 tsp salt
½ cup chopped Walnuts
About 3 tbsp coconut oil (for cooking)
Instructions
Make a chia egg by combining the chia seeds with water, stir and set aside to gel up, about 10 minutes.
Make oat flour by blending the oats in a blender or food processor until fine, about 3 minutes.
Into the blender, add in the bananas, almond milk, almond butter, flax seeds, cinnamon, and salt. Blend until well combined. If needed, add more almond milk until the batter reaches desired consistency. (if using a pancake mold like i did, you’ll want it pretty runny, I used about ½ cup of almond milk.
Stir the crushed walnuts into the batter.
In a large pan over medium heat, add about 1 tbsp of coconut oil for each batch. Melt and spread oil around the pan. If using a pancake mold, be sure to oil that as well.
Place the mold on the pan and spoon in the batter, filling every crevice of the mold. If you’re not using a mold, add about ¼ cup of batter to the pan for each pancake.
Cook for 3-5 minutes, then flip. (If using mold, cover the pan while you cook to cook the top of the pancake and make it easier to flip.
When done, top with your favorite toppings and enjoy!
