MOUTHWATERING BANANA COCONUT PANCAKES

This mouthwatering plant based, tender, and sweet breakfast is ready in less than 30 minutes. A perfect recipe for those lazy Sunday mornings with the family.

Ingredients

2 cups gluten-free oat flour

1 1/2 cups coconut flour

1/2 cup almond flour

1 1/2 Tbsp baking powder

1 tsp sea salt

1/4 tsp ground ginger (optional)

1 Tbsp pumpkin spice

2 medium ripe bananas

3 Tbsp melted coconut oil

1 1/2 Tbsp vanilla extract

2 1/2 Tbsp Grade A Maple syrup

2 1/4 cups unsweetened almond milk

3/4 cups chopped raw walnuts

1/4 cups gluten-free rolled oats

Optional Toppings:

Bananas or fruits of choice

nuts

granola

maple drizzle

shredded coconut

superfoods (mulberry, gojiberries, cacao nibs)

nut butters

Instructions:

In a large mixing bowl, add oat flour, coconut flour, almond flour, baking powder, salt, pumpkin spice blend, and ginger. Whisk to combine and set aside.

In a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and almond milk. Whisk to combine. Make sure the coconut oil is melted.

Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable consistency.

Heat a large nonstick skillet over medium heat. Add 1 even Tbsp of coconut oil and spread evenly.

Add 1/4 cup of the batter onto skillet. Spread evenly. Cook until golden brown and flip.

Add another batch until desired amount.

Serve with toppings and enjoy!