Gluten-Free Banana Smoothie Pancakes
Naturally gluten-free, dairy-free and vegan.These flavourful pancakes make for a delicious Sunday brunch option or a quick mid-week breakfast. Just mix all of the ingredients in a blender, pan fry and serve.
Servings: 4
Equipment
- Blender
- Frying pan
Ingredients
- 2 cups gluten-free rolled oats
- 3/4 cups almond beverage other nut or oat beverages can also be used
- 2 ripe bananas defrosted if frozen
- 2 tbsp baking powder
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
Instructions
- Add all ingredients into a blender. Blend until smooth.
- Let mixture stand for 10 minutes so that the oats can absorb the moisture and fluff up.
- Add a tbsp of oil to a large frying pan and set to low/medium heat. Use approx. 1/4 cup of batter for each pancake and smooth batter in the pan. If the batter becomes too thick, mix in another tbsp of almond beverage or water.
- Cook for 7 minutes per side, or until golden brown.
- Top with favourite fruit, nuts, syrup.
- Enjoy!
Notes
These pancakes are great fresh but can also be frozen and reheated in a toaster for a quick mid-week breakfast. They freeze well for up to 2 months.