Pancakes! Most conventional pancake mixes have additives, preservatives, and processed soy and whey in them. If you are looking for a quick, healthy, and delicious alternative to this weekend breakfast favorite, look no further.
3/4 cup rolled oats
1/2 of one large ripe speckled banana
1 cup unsweetened almond milk
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp cinnamon
A tiny pinch of sea salt
1 16-oz bag of organic frozen strawberries
Pure maple syrup (optional)
1. In a high speed blender, blend all of the ingredients (except berries) to form a light-medium consistency pancake batter.
2. In a medium saucepan with a lid, heat the berries on low, stirring often. They will become a compote-like consistency. Turn heat off and keep covered.
3. Heat a nonstick skillet on low-medium. You can use coconut oil spray to coat the pan too (optional).
4. Pour the batter onto the pan to desired pancake size. Cook on one side until bubbling on the top and the edges are golden brown, then flip, as you would cook any pancakes.
5. Plate finished pancakes and top with the strawberries and a drizzle of maple syrup (optional).
This recipe yields 3 large pancakes or 6 small – good for one very hungry individual or two people. This can easily be doubled for a family of 3-4 people. Enjoy!