WHILE I was little my father used to create me his famous pancakes; these were the size of a skillet pan, thin, yet extremely fluffy. I recall drenching them with wealthy maple syrup and devouring it in pure bliss. Each and every bite would melt in my mouth. I loved waking up to those.
Nowadays I eat breakfast for dinner about twice weekly because really, who wouldn’t want to get rid of their time with pancakes? Plus, I enjoy enjoying flavor combinations! WHOLE WHEAT GRAINS Banana Quinoa Lemon Blueberry Blueberry Delicious chocolate Chip Pumpkin Chocolate Chip And now these.
Yeahhh pancakes… I’m only a teeny bit obsessed.
Since I’m trying to consume healthy while still enjoying my favorite breakfast time, I’d thought that I would create a pancake formula that’s tastes just like banana loaf of bread… because in the event you hadn’t noticed, smashing bananas in baked goods is kinda my jam.
And besides positioning hearty levels of like into this recipe, I wanted these to become good for you, without sacrificing that amazing pancake flavor.
They are naturally sweetened using the sugars from your ripe banana, which also helps bind the pancake together since they are vegan. The oats give a fluffy texture with that delicious oatmeal taste. I also only added several chocolate potato chips to each pancake to provide them a little bit of an indulgent flavor.
I think Dad will be proud. Although I don’t think he would know what a vegan or gluten-free diet plan consists of.
Even if you are not gluten-free or vegan, I think you will discover these pancakes incredible. In addition to the batter can be made in a blender. Significantly, how quick and easy is that?! I whipped mine up in under ten minutes and barely had any clutter to completely clean up while i was finished.
It’s basically want having a plate of oatmeal in the morning. And I am not one to refuse oatmeal in pancake form. You shouldn’t combat it either.
Also, if you have been affected by Hurricane Sandy, understand that my thoughts and prayers are together with you. xoxo
1/4 teaspoon salt
3/4 cup unsweetened vanilla almond milk
About 50-60 (2 tablespoons) chocolates chips, vegan if you like
Inside a blender, add chunks of banana and almond milk. Puree for 30 seconds or until throughly blended and soft. Next add oats, cooking powder, and sodium in to the blender; blend once again until batter is usually well-combined about 1 minute. Reserve to thicken up. After a few minutes check the regularity from the pancake batter it should be somewhat thick. If they appear to too thick, add a tablespoon or two of almond milk and mix again.
Lightly coat a large nonstick skillet or griddle with vegan cooking spray or essential olive oil and heat more than medium. Drop batter by 1/4 cup onto skillet and carefully spread out a little using a spoon. Place 5-6 chocolate chips together with each pancake and make until bubbles show up at the top, about 2 mins. Gently turn cakes and make until golden dark brown on underside, 2 moments. Clean skillet clean and do it again with more essential oil or cooking spray. Top with peanut butter, maple syrup, fruit, or delicious chocolate chips.
These pancakes can be frozen, simply reheat in the microwave for 30 secs-1 minute.
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