Banana pancakes

Ingre­di­ents for 1 serving: 

• 100 g glu­ten free oatmeal
• 60 ml uns­weeten­ed Almond milk
• 1 ripe bana­na, more for serving
• 2 Tea spoons bak­ing powder
• 1/2 tsp Cin­na­mon (optio­nal)
• 1 tsp lemon juice
• 1 tsp non-alco­ho­lic vanil­la extra­ct or vanil­la powder
• 1–2 tbsp honey or map­le syrup, for serving

Pre­pa­ra­ti­on:

Place all ingre­di­ents in a high-speed blen­der and blend into a smooth bat­ter. If neces­sa­ry, add more almond milk to achie­ve a thick but poura­ble consistency.

Pre­heat a lar­ge non­stick cera­mic skil­let over medi­um-low heat. Add 1/4 cup bat­ter to the pan and cook for 2–3 minu­tes on one side until bubbles form on the sur­face, then turn and cook for ano­ther 30 seconds.

Ser­ve imme­dia­te­ly, sprink­led with fresh bana­na and a litt­le raw honey or map­le syrup.

source

Pho­tos: Sabi­ne Men­zel