Prep Time: 5 minutes
Cook Time: 5 minutes/pancake
Total Time: 20 minutes
Servings: 4 pancakes
1 tsp avocado oil
1/2 cup ground rolled oats (or oat flour)
1/2 tsp baking powder
1 tbsp carob powder (or unsweetened cocoa powder)
1 tsp ground cinnamon
Optional for Pancake Batter:
1 tsp almond extract
1/4 cup flax milk (or other)
Ideas for For Toppings:
2 tsp sunflower seed butter (or other nut butter)
small handful of berries
pinch of cinnamon
pinch of granulated monk fruit (or other sweetener)
slice of butter
drizzle maple syrup
whatever your heart desires!
Add avocado oil to saucepan over medium heat; warm oil for about 2 minutes or until pan is medium-hot (water sizzles on the pan when you sprinkle water on it).
Use coffee grinder or food processor to grind rolled oats to fine powder (or use oat flour).
Add oat flour, baking powder, cinnamon, and carob powder to a mixing bowl; stir until evenly dispersed.
Add mashed banana, lightly whisked eggs, optional almond extract, and optional milk into flour mixture; stir until smooth.
Add 1/3 cup of pancake batter (approximately 3-inch diameter) to medium-hot skillet and cook for 3 to 5 minutes or until air bubbles begin to show throughout surface of the pancake; flip and cook for another 2 to 3 minutes.
Serve with your favorite toppings and enjoy!