Halloween Pancakes
Ingredients
- 1 ripe banana
- 1 cup oat flour see notes
- 1 cup almond milk
- 1 tsp baking powder
- 1 tsp activated charcoal
Instructions
- Add oat flour and baking powder to a large mixing bowl and whisk.
- Pour your blended ingredients into the bowl and mix with a spatula until incorporated and smooth. You’ll want to work quickly as the batter tends to thicken up as it sits.
- Heat one tbsp coconut oil in a non sticky frying pan on medium heat. Use a large spoon to pour batter into the pan, with a little space between each pancake. If necessary spread with the back of a spoon to form a circle and thin out.
- Cook on the first side until the edges look set, and bubbles begin forming throughout the batter (about 2 minutes). Flip and cook on the second side for another 2 minutes or until it is lightly golden brown.
- Repeat until all the batter has been used.
- Serve warm with pure maple syrup and fresh berries.
Notes
If you don't have oat flour add rolled oats to blender and blend until a fine flour forms. Sift through a sieve to get rid of any chunks. The finer the better!
Pancakes should be eaten fresh but can be stored in the fridge for up to 5 days.
Pancakes are freezer friendly and will keep well frozen for 6 months.