Banana Oat PancakesServes 2 Breakfast
2/3 Cup of oats
¼ Teaspoon of ground cinnamon
1 Tablespoon of butter or canola oil spray
Place the bananas, cracked eggs, oats and cinnamon in a blender and whiz until it becomes a batter consistency. Once blended set aside for later use. In a medium sauté pan or cast iron skillet place in your butter or canola oil spray and turn the heat to a medium-low, make sure there's plenty of butter or oil spray as the batter tends to stick to the pan due to the natural sugars the banana releases. Once the pan heats up, pour the size of batter desired onto the pan and cook each side for about two minutes, you'll know when to flip the pancake over once the batter starts forming bubbles on top, once this happens flip your pancake and cook on the other side (repeat until batter finishes). Serve your pancakes along side your favorite syrup, honey or agave.
Healthy Tip - You can use coconut oil spray or coconut oil to replace the butter, the only thing I suggest is to add twice the amount of coconut oil or spray as the batter tends to stick to the pan and all coconut oils tend to have a high cooking temperature.
Tip -You can prepare the batter a day before and store it in the fridge for a quick next day breakfast.
Tip -These pancakes are high in protein and are great for those paleo and ovo-lacto vegetarians.