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Banana Cassava Oat Pancakes
Teri-Ann Carty
A delightful twist on your regular Banana Pancakes
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Pin Recipe
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Course
Breakfast
Servings
2
Equipment
stove
Ingredients
1
mashed banana (the riper the better)
1
cup
oat milk
(any non dairy milk works fine)
½
tsp
vanilla
1
flax egg
(1 tbsp ground flax+2 1/2 tbsp warm water)
2
tbsp
oil
¼
tsp
salt
1
cup
cassava flour
½
cup
oats
(gluten free if needed)
1
tbsp
baking powder
Instructions
Preheat the oven to 220 degrees.
Whisk flax and water together, set aside to gel for 10 minutes.
Place banana, oil, vanilla and milk in a blender and pulse to combine.
In a separate bowl, whisk dry ingredients together.
Add wet ingredients to dry ingredients and fold in a flax egg.
Let the batter sit while preheating the pan.
Coat pan (non-stick works best) with coconut oil.
Use a ladle to measure out pancakes. Wait for bubbles to appear, then flip and cook for 1 -2 more minutes. They should brown nicely for you.
Place pancakes in a preheated oven until all the pancakes are cooked.
Serve with your fave toppings!
Keyword
autumn, banana, breakfast, casava, dairy free, fall, gluten free, nut free, oil free, pancakes, spring, summer, sweet, winter