Pancakes are not my usual breakfast go-to item at home or out to eat, but as someone who is trying to consume less dairy, I have been experimenting! Lately, I have been making a riff on this recipe that I found. There is no dairy or added sugars in this recipe; instead, bananas give the pancakes a natural sweetness. The usage of whole wheat flour and oatmeal provide whole grain. AND the additions of almond butter and cinnamon provide the presence of both protein and antioxidants…a power house breakfast! Enjoy!
- 1 ¼ cup old fashioned oats
- ½ cup whole wheat flour
- 2 t. baking powder
- ½ t. sea salt
- 1 T. cinnamon
- 1 T. almond butter (you could also substitute peanut butter)
- 1 ½ cups soymilk (you could also use regular milk)
- 2 ripe bananas
- Measure all ingredients and place into a blender or food processor.
- Blend all ingredients until it appears the consistency of regular pancake batter
- Heat a cast iron skillet or other cooking pan with a little olive oil
- Fry up pancakes in skillet in your desired size, flipping when each side is cooked
Note: I have found for whole wheat pancakes, it works best if you let the skillet heat up pretty well, add the oil, then reduce to medium heat too adequately cook the pancakes all the way through without burning the outside
- Serve with your favorite fruit spread, honey, or syrup!