Ingredients

The following ingredients have 3 Servings
  • 1 cup old-fashioned oats (gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 ripe medium bananas, cut into chunks
  • 3/4 cup unsweetened vanilla almond milk
  • 2 tablespoons chocolate chips, vegan if you prefer

Instruction

  • In a blender, add chunks of banana and almond milk. Puree for 30 seconds or until thoroughly blended and smooth. 
  • Next add oats, baking powder, and salt into the blender; blend again until batter is well-combined about 1 minute. Set aside to thicken up. 
  • After a few minutes check the consistency of the pancake batter it should be somewhat thick. If they appear to too thick, add a tablespoon or two of almond milk and blend again.
  • Lightly coat a large nonstick skillet or griddle with vegan cooking spray or olive oil and heat over medium. Drop batter by 1/4 cup onto skillet and gently spread out a bit with a spoon. Place 5-6 chocolate chips on top of each pancake and cook until bubbles appear on top, about 2 minutes. 
  • Gently flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more oil or cooking spray. Top with peanut butter, maple syrup, fruit, or chocolate chips.