Ingredients

The following ingredients have 4 Servings
  • 1 cup gluten-free rolled oats (I get mine at Trader Joes)
  • 1 cup grassfed yogurt or dairy-free coconut milk yogurt
  • 1 large banana
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 tablespoon golden flaxseed meal (optional for thicker pancakes)
  • Add 1 tablespoon golden flaxseed meal & 1 tablespoon brewers yeast
  • Blueberries (Chocolate Chips, Cinnamon)

Instruction

  • Pour everything into a blender, and blend until well combined. If using blueberries or chocolate chips, fold those in after blending.
  • Pour ⅓ cup onto a hot crepe pan (I use and love this steel crepe pan) or a non-stick pan/griddle.
  • Cook one side until the batter fluffs up at the top (approx 1-2 minutes). Then flip over to cook the other side.