Description
Delicious gluten-free oatmeal pancakes infused with maple and cinnamon, perfect for a hearty breakfast.
Ingredients
Scale
- 1 cup gluten-free oats
- 1 cup almond milk
- 1 ripe banana
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a blender, combine the gluten-free oats and almond milk, and blend until smooth.
- Add the ripe banana, maple syrup, cinnamon, baking powder, vanilla extract, and salt to the blender, and blend until well combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
- Repeat with the remaining batter.
- Serve warm with additional maple syrup and a sprinkle of cinnamon.
Notes
- For a thicker batter, add more oats.
- These pancakes can be stored in the refrigerator for up to 3 days.
- Top with fresh fruits or nuts for added flavor.
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg