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Hearty Banana Pancakes

Ingredients

  • 1.5 cups whole grain flour 180g
  • 1/2 cups almond flour 60g
  • 1 cup oats (quick cooking or rolled) 90g
  • 2 tsp cinnamon
  • 2 tbs ground flax
  • 1/2 tsp salt
  • 2 ripe bananas mashed
  • 2-3 cups plant-based milk (around 500ml) enough to have a thick batter. Can also use water if needed

Instructions

  • In a large bowl, mix together the dry ingredients. Then add the mashed banana and soy milk and mix well.
  • Heat 2tbs of oil in a non-stick pan on medium heat. Add the batter to be make pancakes the size of your choice. When you start to see bubbles come up from the pancake, flip them so that they get golden brown on both sides.
  • Good for 2 days in the fridge and freeze well for longer storage!