1 large ripe banana
3 tablespoons water
1 tablespoon flax meal
2 tablespoons extra virgin olive oil, plus more for brushing the pan
1 teaspoon vanilla extract
1 cup unsweetened plant-based milk
1/2 cup rolled oats
1 cup whole-wheat pastry flour or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Heaping 1/4 teaspoon salt
Optional toppings: sliced bananas, walnuts
In a medium bowl, mash the banana and add water and flax meal. Set aside for 5-10 minutes to soften. Whisk in the extra virgin olive oil, vanilla and plant milk. Put rolled oats in a food processor and grind into flour.
In a smaller bowl, stir together the oat flour and whole-wheat pastry or all-purpose flour. Add the baking powder, baking soda, cinnamon, nutmeg and salt to the flour; combine it with liquid mixture. The batter will be a bit lumpy, but don’t over mix. If the batter seems too thick, add water 1 tablespoon at a time.
Heat a large skillet and brush lightly with extra virgin olive oil. When hot, add the batter in 1/3-cup increments and flip over when brown. Serve with maple syrup.
Recipe Copyright © 2019 Jan Findlater. All rights reserved