Banana Pancakes - alive magazine

Name: Banana Pancakes - alive magazine
Ingredients: 3/4 cup (180 mL) organic rolled oats; 1 1/2 cups (350 mL) buttermilk; 1 large free-range egg, lightly beaten; 3 Tbsp (45 mL) melted unsalted butter or vegetable oil; 2 Tbsp (30 mL) coconut palm sugar; 1 tsp (5 mL) vanilla; 3/4 cup (180 mL) organic whole wheat flour (choose quinoa flour for a wheat-free option and increase baking powder to 2 tsp/10 mL); 1 1/2 tsp (7 mL) baking powder; 1/2 tsp (2 mL) each baking soda and salt; 2 Tbsp (30 mL) unsalted butter (for frying); 1 banana, sliced; 1/2 cup (125 mL) fat-free Greek yogurt (optional); 1/4 cup (60 mL) honey (optional)

www.alive.com

Because pancakes are time-consuming to make, they’re often enjoyed as a weekend treat. These freeze well, so double the batch for easy leftovers.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

3/4 cup (180 mL) organic rolled oats
1 1/2 cups (350 mL) buttermilk
1 large free-range egg, lightly beaten
3 Tbsp (45 mL) melted unsalted butter or vegetable oil
2 Tbsp (30 mL) coconut palm sugar
1 tsp (5 mL) vanilla
3/4 cup (180 mL) organic whole wheat flour (choose quinoa flour for a wheat-free option and increase baking powder to 2 tsp/10 mL)
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) each baking soda and salt
2 Tbsp (30 mL) unsalted butter (for frying)
1 banana, sliced
1/2 cup (125 mL) fat-free Greek yogurt (optional)
1/4 cup (60 mL) honey (optional)