Gluten-Free Banana Pancakes
Makes 2 servings (about 6-8 pancakes)
2 large organic eggs
1 medium banana
½ cup uncooked gluten free rolled oats
1 tsp vanilla extract
2 tbsp chia seeds
1 tbsp flaxseed meal
Pinch of sea salt
Optional: Extra banana for topping and/or nuts for topping. (These calories have not been added into our nutritional breakdown.)
Blend all ingredients together, until it reaches the desired consistency. Add a little water or milk if it’s too thick, and a tablespoon or two of oats if it’s too thin.
Heat skillet, add 1 teaspoon oil and cook one or two small pancakes at a time, flipping once.