Ingredients

The following ingredients have 2 Servings
  • ½ cup almond milk, or dairy-free milk of choice
  • 1 cup gluten-free rolled oats
  • 1 ripe banana
  • 2 tablespoons pure maple syrup
  • 1 tablespoon baking powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar
  • ½ cup blueberries
  • To serve: coconut whipped cream, pure maple syrup, fruit, and/or nut butter

Instruction

  • In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
  • In a blender, combine the oats, dairy-free milk mixture, banana, maple syrup, baking powder, kosher salt, and vanilla and cinnamon if using.
  • Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.
  • While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Press a small handful of blueberries into the batter. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown.
  • Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you’re using a griddle or large pan, you can do more than one at a time.
  • Serve warm, with coconut cream, maple syrup, fruit, and/or nut butter!
  • If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator. Reheat in the microwave for 15 to 30 seconds.