By Robyn Burton
In a medium bowl, mash the ripe banana until smooth. Add the oat flour, baking powder, and salt, and mix well to combine.
Pour in the milk, maple syrup, and vanilla extract. Stir until you have a smooth batter. If the batter is too thick, add a bit more milk until it reaches a pancake batter consistency.
Preheat a non-stick skillet or frying pan over medium heat and lightly grease it with cooking oil.
Pour 1/4 cup of the batter onto the pan for each pancake. Cook for 2-3 minutes until small bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adding more oil to the pan if necessary.
Serve the pancakes warm, topped with mixed berries and a drizzle of maple syrup.
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By Robyn Burton
This Breakfast Vegetarian Vegan Dessert recipe is ready in 25 minutes and features Ripe banana (mashed), Oat flour, Baking powder and other delicious ingredients. Contains 220 calories total.
In a medium bowl, mash the ripe banana until smooth. Add the oat flour, baking powder, and salt, and mix well to combine.
Pour in the milk, maple syrup, and vanilla extract. Stir until you have a smooth batter. If the batter is too thick, add a bit more milk until it reaches a pancake batter consistency.
Preheat a non-stick skillet or frying pan over medium heat and lightly grease it with cooking oil.
Pour 1/4 cup of the batter onto the pan for each pancake. Cook for 2-3 minutes until small bubbles form on the surface. Flip the pancake and cook for another 2-3 minutes, or until golden brown.
Repeat with the remaining batter, adding more oil to the pan if necessary.
Serve the pancakes warm, topped with mixed berries and a drizzle of maple syrup.
Calories per Serving: 220
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