Banana Almond Oat Pancakes
Makes approximately 4 servings. Save leftovers- these pancakes are great for quick snacks later in the day or week!
- 1 cup rolled oats
- 1/4 cup almonds (or approximately 1/3 cup almond meal)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1 medium banana
- 1 Tbsp vinegar
- 1 tsp pure vanilla extract
- 1 egg
- 3/4 cup unsweetened almond or soy milk
- Grind up the oats (and almonds if making almond flour from whole almonds) in a processor or blender.
- In a bowl mix the ground oats, almond flour, cinnamon, nutmeg, and baking soda. In another bowl mash the banana.
- Then whisk in the vinegar, vanilla, egg, and almond or soy milk.
- Pour the dry ingredients into the wet ingredients to create the batter.
- Heat a non-stick griddle over medium heat and lightly grease with canola oil.
- Pour batter on the griddle in about quarter cups.
- Cook for 3-4 minutes; the edges with start to brown slightly and there will be a few bubbles. Flip.
Key Nutrition Facts:
To make a tasty alternative to the traditional flour-based pancake, this recipe uses a combination of almonds and oats ground into flour. Oats are a great source of soluble fiber which helps to form a gel matrix within your digestive tract. This matrix not only slows cholesterol and sugar absorption, it also allows for more well-formed stools and more regular bowel movements. Good bacteria in your gut can also turn soluble fiber into butyrate, a highly beneficial short-chain fatty acid. Butyrate has been shown to decrease inflammation, inhibit cancer cells, and reinforce the membrane barrier in your colon.
Adapted from: http://greenlitebites.com/2012/11/20/banana-almond-oat-pancakes/