Emilie Eats Chocolate Banana Oatmeal Pancakes (vegan & gluten-free)

Pancakes are definitely my favorite breakfast. Sure, I love my hearty bowl of oats, avocado toast or even a sweet homemade cinnamon roll from time to time. But to me, nothing beats flipping pancakes, stacking them tall, and topping them with fresh fruit & a drizzle of maple syrup. And, of course, licking the bowl of pancake batter (anyone else???).


The healthy, naturally sweet combo of banana and chocolate (combined with the fiber in oatmeal!) will keep you satisfied and feeling’ good all morning. Who wouldn’t have a good day if they started it with chocolate?
Stacks on stacks on stacks…of PANCAKES.

INGREDIENTS
  • 2 packets BetterOats Raw Pure & Simple (about ¾ cup)
  • 1 medium ripe banana, plus more for topping
  • ½ cup non-dairy milk
  • 2 tablespoons cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • Optional toppings: Maple syrup, peanut butter, strawberries, etc.

INSTRUCTIONS
  1. Preheat a nonstick skillet or pancake griddle over medium heat.
  2. In a blender or food processor, add oats, banana, milk, cocoa powder, baking powder, vanilla, cinnamon, and salt. Blend until smooth. Let the batter sit for 5 minutes to thicken.
  3. Scoop the batter onto the skillet to form 3-inch-wide pancakes. Flip when bubbles start to form on the top of the pancakes, about 2-3 minutes. Cook on the other side until its nicely browned.
  4. Serve warm with a drizzle of maple syrup, peanut butter, and fresh fruit.



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