By Robyn Burton
Place the rolled oats in a blender and blend until they become a fine flour.
Add ripe bananas, baking powder, milk, vanilla extract, and salt to the blender. Blend until the mixture is smooth and well combined.
Heat a non-stick skillet over medium heat and lightly grease it with a bit of oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for another 2-3 minutes until golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed.
While pancakes are cooking, gently heat the mixed berries in a small saucepan until they are warm and slightly softened.
Serve the pancakes warm, topped with mixed berries and a drizzle of maple syrup.
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By Robyn Burton
This Breakfast Brunch Vegetarian Egg-free Pancakes recipe is ready in 30 minutes and features rolled oats, ripe bananas, baking powder and other delicious ingredients. Contains 250 calories total.
Place the rolled oats in a blender and blend until they become a fine flour.
Add ripe bananas, baking powder, milk, vanilla extract, and salt to the blender. Blend until the mixture is smooth and well combined.
Heat a non-stick skillet over medium heat and lightly grease it with a bit of oil.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for another 2-3 minutes until golden brown.
Repeat the process with the remaining batter, greasing the skillet as needed.
While pancakes are cooking, gently heat the mixed berries in a small saucepan until they are warm and slightly softened.
Serve the pancakes warm, topped with mixed berries and a drizzle of maple syrup.
Calories per Serving: 250
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