I don’t remember the last time I made pancakes out of a box mix.
Disclaimer: that is not a snooty momma-who-cooks-all-her-food-from-scratch comment. It’s just fact that these pancakes are, without a doubt, the biggest fan favorite in my house.
And when I make these, as the main chef around this house, I am so satisfied. These pancakes taste so darn good, and they pack quite a punch, nutritionally.
My tip – use your blender. I throw all my ingredients into my Blendtec (you don’t have to have a high-powered blender like a Blendtec for these to work well). The blender helps create a good pancake batter consistency. And I only cook using an iron skillet, so if you do the same, be sure that your skillet is well greased to avoid the pancakes scorching or sticking.
And by all means, add some walnuts, chocolate chips, blueberries or strawberries. Cover those babies in honey or maple syrup and dig in. The messier the better. That’s what I say.
- 1 large banana
- ¼ cup gluten-free all purpose flour
- ½ cup old fashioned rolled oats (uncooked)
- 1 large egg
- 1 Tbs almond butter (or peanut butter)
- ¼ cup almond milk (add more milk if your batter is too thick)
- 1 Tbs olive oil (or melted coconut oil)
- In a large blender, blend the egg, almond butter, almond milk, oil and banana
- Add in oats and flour
- Blend until all ingredients are thoroughly mixed and become a batter
- note: the batter is thick and shouldn't be too thin, but if need-be add in 1Tbs milk at a time until you reach consistency preferred
- Cook at med-high heat in well greased skillet