Ingredients
- 1 1/2 cups whole rolled oats
- 1/2 cup raw pecans
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon (or more to taste)
- 1/8 tsp vanilla extract
- 1 Tbsp maple syrup, grade B
- 1/3 cup smashed banana
- 1 cup almond milk, unsweetened or plain
- 1 egg (optional)
- Instructions
- In a Vitamix or food processor, process the oats with the pecans to form a fine flour. Pour into a large mixing bowl.
- Warm a skillet over low heat while you prep the batter. This will help because your skillet will be evenly hot when ready to make your pancakes.
- Add the baking powder, salt, and spices to the dry bowl. Stir. Then stir in the wet: banana, maple syrup, non-dairy milk, (egg) and vanilla extract. Stir well for a good two minutes to allow the oats to absorb the liquid and thicken the batter. You can use a hand mixer if desired, but not necessary.
- When your skillet is hot, add about two heaping tablespoon of batter to the pan for small sized pancakes. About three tablespoons for larger pancakes. Pancakes should be easy to flip and remove from pan and slightly browned when ready. Continue with all the batter.
- When pancakes are done, allow them to cool on a plate 5-10 minutes before serving.