Banana Oat Pancakes

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Ingredients

Serves

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1 cup Rolled Oats

2 egg

1 ripened banana

1/2 cup milk or milk alternative

1/4 cup vegetable oil, divided

1 1/2 tsp baking powder

1/2 tsp vanilla extract

1/4 tsp ground cinnamon

Toppings

Greek yogurt

Almond butter

Honey

Maple syrup

Diced apple

Amount Per Serving

280 Calories

Fat

18 g

Saturated Fat

2 g

Sodium

180 mg

Sugar

5 g

Protein

7 g

Fibre

3 g

Carbohydrate

22 g

Place oats, eggs, banana, almond milk, 1 tbsp (15 mL) oil, the baking powder, vanilla and cinnamon in blender; purée until smooth. Let stand for 10 minutes.
Preheat large non-stick skillet or griddle over medium heat; brush with some of remaining oil. In batches, pour about ¼ cup (60 mL) batter per pancake into skillet, spacing well apart; cook, turning once, for 3 to 5 minutes or until golden brown. Wipe skillet between batches and brush with more oil as needed.
Serve pancakes with choice of toppings, if desired.

• Substitute milk for almond or oat milk.
• Keep first batch in a warm oven until all pancakes are cooked.