Banana Oat Pancakes

This recipe is enough to make two large pancakes, as you are “supposed to” divide this into two servings, one for now and one for later.

what you need:

• 3 tablespoons oats
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup
• 2 tablespoons buckwheat flour
• 1 egg, whisked
• 1 banana, mashed with a fork
• 2 teaspoons coconut oil
• Yogurt, honey, fresh berries, desiccated coconut, chia seeds, for topping!

what you need to do:

Combine the oats, baking soda, vanilla, cinnamon, maple syrup, and flour in a medium bowl. Add in the whisked egg and banana and stir until the egg is COMPLETELY mixed into the batter.

Heat a large nonstick skillet on medium heat. Add 1 teaspoon of coconut oil to melt in the pan, this will be used like butter to prevent sticking.

To test if the pan is hot enough, run your hand under water, and splash a bit onto the pan. If it sizzles, it is ready to go.

Pour half of the batter onto the hot pan and cook until the top is bubbly and when you shake the pan, the pancake moves. This takes about 2 – 3 minutes. Using a large spatula, flip the pancake, then continue to cook another 1 – 2 minutes. Repeat this for the second pancake, making sure to add the 1 teaspoon of coconut oil to prevent sticking before pouring the batter.

To serve, add a large scoop of yogurt (I used coconut milk dairy free vanilla bean yogurt) and add fresh berries, chia seed, coconut, and a drizzle of honey!

Serve remaining pancake in the fridge and warm up to serve for leftovers.