Banana Cassava Oat Pancakes
A delightful twist on your regular Banana Pancakes
Print
Pin
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
Nutrition Facts
Banana Cassava Oat Pancakes
Serving Size
1 serving
Amount per Serving
Calories
560
% Daily Value*
Fat
19
g
29
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
10
g
Sodium
990
mg
43
%
Potassium
399
mg
11
%
Carbohydrates
91
g
30
%
Fiber
7
g
29
%
Sugar
19
g
21
%
Protein
8
g
16
%
Vitamin A
284
IU
6
%
Vitamin C
8
mg
10
%
Calcium
642
mg
64
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.