Whangarei Report - - BITE -

Dairy free; makes 8 pan­cakes

This Ba­nana Oat­meal Pro­tein Pan­cake stack with choco­late sauce, ba­nana slices and peanut but­ter is the per­fect break­fast. The pan­cakes are easy to make in a sim­ple blender with the kids.


1 cup Al­mond Breeze Vanilla Al­mond Milk

1 large ba­nana, ripe, peeled, sliced

2 eggs

2 cups rolled oat

1 tsp ground cin­na­mon

1 Tbsp flax meal

1 tsp bak­ing soda

1⁄8 tsp salt

1 tsp veg­etable oil to grease the grid­dle

Serv­ing sug­ges­tion per stack (op­tional): 2 squares 70%-80% dark choco­late, melted; 1 tsp runny peanut but­ter; 1 tsp choco­late chips; 1⁄4 ba­nana, peeled, sliced; hand­ful sliced al­monds


In a blender, add all the in­gre­di­ents in this or­der: Al­mond Breeze Vanilla Al­mond Milk, ripe ba­nana slices, eggs, rolled oat, cin­na­mon, flax meal, bak­ing soda and salt.

Blend for 30 sec­onds to 1 minute on high speed un­til the pan­cake bat­ter forms.

Trans­fer into a medium mix­ing bowl.

Heat a non-stick grid­dle un­der medium heat.

Slightly grease the grid­dle rub­bing an oiled piece of ab­sorbent pa­per. Add the bat­ter in small cir­cles — about 1⁄4 cup per pan­cake.

Cook un­til the edges are dry — about 2-3 min­utes — then flip and cook an­other minute on the other side. Top with melted dark choco­late, ex­tra ba­nana slices, choco­late chips, runny peanut but­ter and sliced al­monds.

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