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  • In a large bowl add banana and mash. Then baking powder, oil and salt and whisk to combine. Then add non-dairy milk, vanilla extract , oil and cinnamon. *Microwave coconut oil if solid
  • Combine oats and almond flour. Gently stir (being careful not to over-mix) to combine. It should be thick but not clumpy. If too thin, add more almond flour. If too thick, thin with a little non-dairy milk.
  • Heat a large nonstick skillet, griddle, or cast-iron skillet over medium heat. Carefully rub skillet with a little coconut oil.
  • Once hot, lower heat to medium low and spoon small amount of the batter onto skillet. Cook until surface of pancakes have some bubbles and the edges appear dry about 3 minutes. These take longer than your typical pancake. Flip and cook on the other side. The gluten-free flour blend benefits from a slightly longer cooking time, so don’t be shy to get a nice golden brown color on both sides.

Will keep in the refrigerator for a couple days. I just layered mine cooled off in a ziplock.

 

Makes about 12 pancakes

 

Ingredients 

2 cups old fashioned oats,

1c almond flour,

½ tsp salt,

2 tsp cinnamon, 

1tbsp coconut oil and 1tsp for cooking

2 tsp baking powder,  

¾ cup nondairy milk,

2 banana (large, extra ripe), 

1 tsp Pure vanilla extract 

And get yourself some grade A maple syrup not the big brand stuff!