Chef:  Terri Edwards
Makes: 6-8 Pancakes
Prep Time:  15 minutes
Cook Time:  15 minutes
Total Time:  30 minutes

INGREDIENTS

  • 1 c oat flour
  • ½ c whole grain flour (oat if you want gluten free)
  • ½ t baking soda
  • ½ t salt
  • ¼ c chopped walnuts (Eliminate walnuts to make recipe PP)
  • 1 ripe banana, mashed
  • 1 T pure vanilla
  • 1 T maple syrup
  • 1 ½ t apple cider vinegar
  • 1 c vanilla almond milk (or not vanilla)


DIRECTIONS

  1. Add all dry ingredients (flours, baking soda, salt, walnuts) to a large bowl, and mix together.  Make sure
  2. to only use oat flour if gluten intolerant.
  3. In another bowl, mash banana with a fork or potato masher.  Add all other ingredients (vanilla, maple syrup, apple cider vinegar and almond milk) Whisk together thoroughly.
  4. Combine ingredients of both bowls, dry and wet, stir thoroughly.
  5. Heat a large non-stick skillet.  I use an Ozeri pan and am able to cook until the tops bubble and edges are dry.  Turn pancakes over and cook the other side for about 1 minute, until golden brown.
  6. Serve immediately with maple syrup drizzled over the top.  

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/ ) 

 

 

 

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