Description
A pancake breakfast that will transport you to the tropics with one bite. A healthy, filling and extra delicious way to start the day.
Ingredients
- ¾ cups Almond Milk
- ½ cups Old Fashioned Oats
- 1 whole Very Ripe Banana, Peeled And Chopped
- ¼ cups Whole Wheat Flour
- ¼ teaspoons Salt
- 2 teaspoons Baking Powder
- ⅓ cups Macadamia Nuts
- ⅓ cups Shredded Coconut
- Vegan Butter Or Nonstick Cooking Spray
- Maple Or Coconut Syrup
Preparation
1. In a blender or food processor, puree the milk and oats until smooth. Add the bananas, flour, salt, baking powder, macadamia nuts, and shredded coconut, and puree for a few seconds more, until the ingredients are incorporated. Allow the batter to rest for about 10 minutes.
2. Heat a large nonstick saute pan over medium heat. Add a small amount of butter or nonstick spray into the pan, then scoop 1/4 cup of the batter for each pancake into the pan. Just fit as many as you can into the pan at once and cook them in batches.
3. Allow the pancakes to cook slowly over medium to low heat, about 5 minutes per side. When the pancakes show air bubbles all over the tops and the bottoms are browned, flip the pancakes with a spatula and cook on the opposite side until golden brown.
4. Enjoy!
Recipe slightly adapted from Vegan Cooking for Carnivores.
