Ingredients

The following ingredients have 1 Servings
  • 1 tbsp flax meal (or 1 egg)
  • 1 banana (very ripe)
  • 1 1/2 cups Gluten Free Rolled Oats
  • 1 cup unsweetened almond milk (or milk or choice)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp coconut oil (melted)
  • 1/2 tsp vanilla extract

Instruction

  • Make a flax egg by combining the flax meal in a small bowl with 2 tbsp water. Set aside for 5 minutes to set.
  • Place all ingredients except chocolate chips to a food processor or blender and process until combined well.
  • Bring an electric skillet to medium heat (or 300 F). Place 1/4 cup of the batter onto the skillet (1/4 cup makes one pancake). Repeat for the remaining batter.
  • Cook 3-4 minutes until the pancakes bubble then flip and cook another 2-3 minutes then remove from the skillet and place on a wire baking rack to cool.
  • Serve pancakes immediately or store in the refrigerator up to 7 days or in the freezer up to 60 days.