INGREDIENTS
DIRECTIONS
In the picture above, I added Greek yoghurt, fresh raspberries, melted cocoa mixture (unsweetened raw cocoa powder and almond butter), sprinkled with slivered almonds and coconut flakes.
Credit to @fitcharliebbg for the inspiration.
- 2 eggs (*or just egg whites if you prefer)
- 150g or about 1 cup of oat flour (*I sometimes use buckwheat flour as well, but my favourite is oat flour.)
- 180ml or ¾ cup of almond milk
- 120ml or ½ cup water
- ½ ripe banana
- ½ tsp vanilla extract, optional
- ½ tsp baking powder, optional
- 1 tsp baking powder, optional
- Coconut oil, optional
DIRECTIONS
- Mash the banana and combine with all other ingredients in a blender or whisk together in a bowl. The baking soda creates that shiny outer coating, while the baking powder adds fluff to the pancakes. However, you can avoid these altogether.
- In a non-stick frying pan, add a tiny bit of coconut oil. (*I don't put any oil at all because it doesn't stick anyway.)
- Put one tablespoonful of the batter and cook for about 1 minute until bubbles start to form. Flip and cook for another minute.
- Plate and serve!
In the picture above, I added Greek yoghurt, fresh raspberries, melted cocoa mixture (unsweetened raw cocoa powder and almond butter), sprinkled with slivered almonds and coconut flakes.
Credit to @fitcharliebbg for the inspiration.