Fluffy, "buttermilk" pancakes without flour, dairy & eggs
Ingredients
1 ripe banana
1 heaping cup of rolled oats (gf)
½ c almond milk (or milk of your choice) or water
1 Tbsp baking powder
1 Tbsp apple cider vinegar
Optional: Little Cinnamon & Vanilla Extract
Instructions
Combine all ingredients in a blender or food processor and blend until smooth.
(Letting the batter sit for a few minutes, allows it to thicken)
Using a griddle or a frying pan, heat over medium heat or about 275-300 degrees on the griddle. Pour pancake mixture onto greased griddle, making a few pancakes.
Cook for 1-2 minutes, until mixture starts to bubble, flip and cook on the other side for another 1-2 minutes. (repeat with remaining mixture)
Enjoy with your toppings of choice.
**I like to double the recipe to have enough for freezing or leftovers
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/04/03/vegan-buttermilk-blender-pancakes/