1 egg 1/3 cup whole wheat flour 1/3 cup milk 1/4 cup water 1/2 tsp vanilla extract 1/4 tsp salt 2 tbsp butter After making batter let it rest for 20 minutes
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Ingredients 2 medium ripe bananas (best when they have lots of brown spots) 2 eggs 1/2 cup unsweetened almond milk 1 teaspoon vanilla extract 1 ½ cups old fashioned rolled oats, gluten free if desired 2 teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon salt Olive oil, for cooking Instructions Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute. Let the batter sit in your blender while you heat your pan up. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly then you need to lower the heat. I normally start on medium heat, then decrease to medium low later so that my pancakes don't burn. If at any point your griddle starts smoking, it means your pan is too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 9 pancakes total. Serves 3, 3 pancakes each. Lightly coat a griddle with coconut oil, vegan but