Ingredients

The following ingredients have 6 Servings
  • 1/2 cup rolled oats (gluten-free if necessary)
  • 1/2 cup brown rice flour
  • 1/2 cup + 2 tbs milk (I use almond milk)
  • 1 ripe banana
  • 1 egg
  • 1 tbs ground turmeric
  • 1 tsp coconut oil
  • 1 tsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground black pepper
  • 1/4 tsp apple cider vinegar (necessary to achieve that golden-pink color)
  • Optional: maple syrup and shredded coconut to garnish

Instruction

  • In a high speed blender or food processor combine all of the above ingredients. Blend until smooth.
  • Heat a non-stick or cast iron skillet over medium heat. Grease lightly with coconut oil.
  • Using 3-4 tbs of pancake batter, pour into your hot pan and cook 1-2 minutes each side or until lightly golden. Repeat with remaining batter.
  • Optionally top with maple syrup and shredded coconut before serving.
  • Enjoy!