In a large bowl, mash the ripe bananas with a fork until smooth.
Add the rolled oats (or oat flour), baking powder, cinnamon, and salt to the mashed bananas. Mix well.
Pour in the non-dairy milk, eggs (or flax eggs), and vanilla extract. Stir everything together until combined into a smooth batter. If you want a slightly sweeter pancake, add the maple syrup here and mix.
Cook the Pancakes:
Heat a non-stick pan or griddle over medium heat and lightly coat with coconut oil or vegetable oil.
Pour about 1/4 cup of batter for each pancake onto the heated pan.
Cook for about 2-3 minutes until bubbles form on the surface of the pancake and the edges start to look set. Flip carefully and cook for another 2 minutes until golden brown and cooked through.
Serve:
Serve the pancakes warm with your favorite toppings such as fresh berries, maple syrup, or a dollop of dairy-free yogurt.
Serving and Storage Tips:
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