EASY, nutrient dense, and consistently tasty pancakes that have become my staple recipe. I like to do add ins like blueberries sometimes and always load it up with toppings like Greek yogurt, seeds, nut butters, pumpkin pie spice or cinnamon, and a little maple syrup.
They’re so good and I hope you love them!
HEALTHY PANCAKES
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2 bananas
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4 eggs
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2/3 cup oat flour
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Grassfed butter for pan
MAKE IT
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In a bowl, mash bananas and add in eggs and oat flour. Mix well.
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Heat a nonstick skillet on medium heat. This part is VERY IMPORTANT. You want medium/low heat, never high or these will burn on the tops and be raw in the middles. Low/medium heat ensures they cook all the way through and have a golden crust. There is no sugar added so it makes them burn easy if on high heat.
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Pour batter into skillet. Sometimes I make mini sized and sometimes giant. Do as your heart desires!
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Cook until you see bubbles throughout the pancake, then flip and cook the other side.
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Top with desired toppings and enjoy!
