This recipe I found this morning on http://www.mountainmamacooks.com/. I only altered it by leaving out the honey, because I am even avoiding natural sweeteners (unless it is in the form of whole fruit).
I must say, they were still fabulous and my kids loved them! It is amazing how much sweeter everything tastes when you give up added sugar!
Ingredients:
2 cups gluten free oats
1 1/4 cups unsweetened almond milk
1 large ripe, banana
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
1 1/2 teaspoons baking powder
1 large organic egg
coconut oil for cooking
Directions:
Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth. Add egg and pulse a few times until egg is fully incorporated.
Heat a griddle or large saute pan over medium heat and melt a teaspoon or two of coconut oil. When hot, pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.
*If batter becomes too thick to pour easily, add a tablespoon or two of almond milk to thin.
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