Ingredients
3-4 servings. 10 minutes.
- 2 medium ripe bananas
- 2 eggs
- 1/2 cup ButtaNutt unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 ½ cups ButtaNutt gluten-free oat flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- olive oil for cooking
Instructions
Blend: Add all ingredients to a blender and blend untilsmooth.
Rest: Let the batter sit for about 2 minutes while you heat your pan.
Cook: Heat a little olive or coconut oil in a pan. Pour about ⅓ cup batter per pancake. Cook 2-3 min and flip.
Enjoy: Top with your favourite ButtaNutt Spread and 🍓🍒🥭
