Banana Oat Pancakes

• 2 cups of gluten free oat flour
• 2 mashed ripe bananas
• 1 ¼ cup cup vanilla non-dairy milk
• 1 tbsp maple syrup
• 1 tbsp vanilla extract
• 1 tbsp baking powder
• 1 ½ tbsp lemon juice
• ¼ tsp salt
• Coconut oil to coat pan
  
  

• ¼ cup cashew butter (or nut butter of your choice)
• ¼ cup maple syrup
• 2 tbsp non-dairy milk to thin
• 1 tsp cinnamon
• Pinch of salt
  

‍

1. In a large mixing bowl add your two ripe bananas and mash. Then, add maple syrup, vanilla extract, lemon juice and non-dairy milk. Whisk to combine.
2. To the same bowl, add in your gluten free oat flour, baking powder and salt. Stir to combine, do not over mix. The batter should be scoopable, if too thick, slowly add more non-dairy milk until you reach your desired consistency. If you want to add any mix-ins like chocolate chips, do that now.
3. Heat a large non-stick pan over medium heat with a small amount of coconut oil, just enough to lightly coat the surface so the batter does not stick. Please note, once your pan has fully heated up, you will eventually need to lower heat after you cook a few pancakes to prevent them from cooking too quickly.
4. Once the pan has warmed, scoop ¼ cup of the batter into the pan and let cook until you start to see bubbles form in the center of the pancake, about 3 minutes.
5. Flip and cook on the other side for an additional 3 minutes until golden brown. Continue until all batter is used.
6. Once pancakes have cooked, you can now transfer to a lined baking sheet and move to the oven at a warm temperature to keep hot until ready to serve.
7. Now whisk your drizzle, to a small mixing bowl combine your cashew butter, maple syrup, cinnamon and pinch of salt. Slowly add your non-dairy milk to thin if needed.
8. Serve pancakes and drizzle warm with your choice of fresh fruits, chocolate chips, seeds, etc. Enjoy!