GLUTEN FREE/DAIRY FREE/VEGETARIAN
Another Pinterest find with a couple of modifications. I
kept the egg yolks and added in some almond milk to make the batter a little
thinner. I think I prefer this to the banana egg pancakes I posted previously.
Taste great with maple syrup.
Ingredients
2 eggs
1 ripe to overripe banana
½ cup regular oatmeal
¼ cup almond milk or other dairy alternative
Recipe
- Add all ingredients to a blender and blend until smooth. (TIP: I use a hand mixer because it works better than my blender.)
- Cook as you would regular pancakes, about 4 inches wide.
- Serve with syrup or jam.
- Enjoy!
No comments:
Post a Comment