These banana and oat pancakes are a great way to start the day and the perfect vehicle for your favourite breakfast toppings. Ideal for stacking and sharing!
Prep Time7 minutesmins
Cook Time12 minutesmins
Total Time19 minutesmins
Servings: 2people
Ingredients
1small banana
1tbspalmond butter
1tbspmaple syrup
1tspground flaxseed
1tspvanilla extract
1tsplemon juice
3/4cup oats
1/2cup almond milk
1/2tspbicarbonate of soda
1tspCoconut Oil
To serve
1tbspmaple syrup
1tbspcoconut milk yoghurt
1/2cup raspberries
Instructions
Add the oats, banana, flaxseed and almond butter to a food processor. Blend well to combine.
Add the almond milk, maple syrup, lemon juice and bicarbonate of soda. Blend well to form a thick, smooth batter.
Lightly grease a non-stick pan with a little coconut oil over medium heat.
Add a ¼ cup of batter at a time to the pan, forming a circular pancake. You should be able to fit 2 pancakes in the pan at a time. Cook for 2 minutes each side or until golden brown all over and cooked through.
Repeat with the remaining batter – you should get 6 pancakes from the mix.
Stack three pancakes per person, drizzle with maple syrup and top with coconut yoghurt and fresh raspberries to serve.
Notes
CNM recommends the use of organic ingredients.
Recipe from the CNM Natural Chef Kitchen
Are you interested in healthy cooking? Do you want to make a career out of something you love?Contact us on 01 878 8060 or e-mail dublininfo@naturopathy.ie to discuss becoming a CNM Natural Chef.