❤︎ dairy free    ❤︎ gluten free

1 ½ cup organic rolled oats
2 ripe bananas
2 farm fresh or organic eggs
½ cup coconut milk
1/2 teaspoon cinnamon powder
1 tablespoon coconut oil (for frying)

Mash bananas.
Combine oats, eggs, coconut milk and cinnamon powder; add banana and mix.
Allow to stand for 15 minutes (this allows the oats to swell and soften).
Warm coconut oil in pan.
Add pancake mix to warm pan and cook on medium heat for several minutes on each side, until golden brown.

Top with honey, toasted almonds and fresh strawberries or try vegan yogurt with blueberries.
Almond milk may be substituted for coconut milk.
Sunflower, rice bran or olive oil may be substituted for coconut oil.
These pancakes will keep in the fridge for 1-2 days.

Makes 4-5 pancakes
Double up this recipe to make 8 -10 pancakes and store in fridge.


© Aromababy 2020