Banana Cassava Oat Pancakes
A delightful twist on your regular Banana Pancakes
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Servings: 2 servings
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!
Nutrition
Serving: 1servingCalories: 560kcalCarbohydrates: 91gProtein: 8gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gSodium: 990mgPotassium: 399mgFiber: 7gSugar: 19gVitamin A: 284IUVitamin C: 8mgCalcium: 642mgIron: 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.