1 ½ cup almond milk
1 cup rolled oats
¼-1/2 cup walnuts
½ cup whole wheat flour
1 Tablespoon baking powder
½ teaspoon salt
1 teaspoon vanilla
1. Blend almond milk, rolled oats, and walnuts in a food
processor/vitamix/blender until smooth.
2. Add the bananas, flour, baking powder, salt, vanilla. Blend until smooth.
3. Allow to sit for 10 minutes.
4. Heat a skillet and use coconut oil or butter to coat the skillet.
5. Pour ¼ to ½ cup of batter onto the skillet.
6. Flip when the surface has bubbles.
7. Keep warm by heating oven to 200F and hold pancakes covered in tin foil
until all are made.
8. Serve with maple syrup or applesauce with a side of fresh fruit of choice.
I love that the addition of oatmeal increases the healthfulness of these pancakes while keeping it fluffy and delicious. I suggest maple syrup or applesauce since I serve pancakes with applesauce to young children to reduce added sugars in their diets.
You can also skip the nuts, try different nuts, or even use flaxseed. I would stir in blueberries right before pouring the mixture onto a hot skillet. The combinations are versatile and endless. Please share with me your versions!