Banana Oat Almond Pancakes Recipe

Ingredients

1 cup steel-cut oats

¼ cup almonds or approximately ⅓ cup almond meal or flour if you already have it

½ tsp cinnamon

½ tsp nutmeg

½ tsp baking powder

½ tsp baking soda (Featherweight brand)

1 medium banana

1 tsp vanilla

1 egg

½ cup unsweetened vanilla almond milk

80 grams steel-cut oats

35 grams almonds or approximately 80 ml almond meal or flour if you already have it

½ tsp (2.5 ml) cinnamon

½ tsp (2.5 ml) nutmeg

½ tsp (2.5 ml) baking powder

½ tsp (2.5 ml) baking soda (Featherweight brand)

1 medium banana

1 tsp (5 ml) vanilla

1 egg

120 ml unsweetened vanilla almond milk

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Dietary Therapies

IBD-AID P2

mSCD

Dietary Requirements

Dairy-Free

Lactose-Free

Vegetarian

Gluten-Free

Shellfish Free

Soy Free

Grind up the oats and almonds in a processor or blender.
In a bowl, mix the processed oats/almonds, cinnamon, nutmeg, baking soda, and baking powder.
In another bowl mash the banana. Then whisk with the vanilla, egg, and milk.
Pour the dry ingredients into the wet ingredients to create the batter.
Heat a non-stick skillet or griddle over medium heat and spray with non-stick spray.
Pour batter on the griddle in about quarter cups (I don’t usually measure – this recipe makes about 10 cakes)
Cook for 3-4 minutes. The edges with start to brown slightly and there will be a few bubbles.
Flip.