Ingredients
- 2 cups rolled oats
- 1 medium ripe banana
- 1 egg
- 1 cup almond milk
- 3 tbsps maple syrup
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3oz fresh spinach
Instructions
- In a high speed blender, grind oats until flour like consistency, making oat flour.
- Add in remainder of ingredients and blend until well combined, stopping to scrape down sides as needed.
- Let batter rest for about 10 minutes to thicken up, as the oats will fluff up.
- Pour 1/4 cup batter onto medium-low skillet that has been greased with butter or non-stick spray.
- Flip over once bubbles have formed and bottom is golden brown.
- Repeat until all pancakes are made.
Nutrition Information
- Serving Size: 16 pancakes
Category: breakfast, toddler, meal prep
Method: stovetop
Cuisine: American
Diet: Gluten Free
