1 cup of whole oats
1/2 cup whole oats
1/2 cup flour
2 tsp baking powder
2 medium ripe bananas
1/2 cup milk
2 tbsp sour cream
1 tsp cinnamon
1 tsp vanilla
1/4 tsp sea salt
2 tbsp butter for pan
Place 1 cup of oats in food processor and blitz until coarsely ground.
In a bowl mix together processed oats, whole oats, 1/2 cup flour and baking powder.
Add bananas, eggs, milk, sour cream, cinnamon, vanilla and sea salt into a blender and puree until smooth. Alternatively, you can combine in a bowl using a wooden spoon – stir vigorously!
Pour wet ingredients into thedry and stir – do not over mix, some lumps are ok.
Preheat a nonstick pan over medium heat, add 1/2 Tbsp of butter and melt. Add approximately 1/2 cup of mixture to pan for each pancake.
Cook pancakes for approximately 5 -7 min or until air bubbles appear on top of the pancake. Flip and cook an additional 3 min.
Repeat until all the batter is cooked.
Serve with maple syrup, peanut butter, almond butter, yogurt and more fruit (or whatever your heart desires!).
Download a printable version of this recipe here.