170 g of oats (about 1½ c whole rolled oats, or 1 c oat flour plus ¾ c rolled oats)
2 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
¼ c flax seed meal (ground flax seeds)
¼ c dried cranberries (preferred: cranberries sweetened naturally)
2 tbsp sunflower seeds
1 tsp cinnamon
½-3/4 c of water (use to thin batter, depending on how you let it sit before making. Flax seed will thicken batter as it sits. Add water to thin to desired consistency
2 bananas
Oil for pan (grapeseed or organic canola are good choices)
Instructions
Place first 6 ingredients into a Vitamix or powerful blender. Blend until mixed
Add cranberries, sunflower seeds, and cinnamon. If needed, add in additional water until desired consistency
Heat griddle, and use oil of choice to lightly grease pan.
Add batter and top with thinly sliced bananas.
Flip once bubbles appear and bottom looks set
Serve with fresh fruit or keep warm in oven at 200 degrees if not serving right away
Notes
Great source of potassium: 368 mg
Nutrition Information
Serving size: 3 pancakes Calories: 201 Fat: 7.5 g Carbohydrates: 33 g Sugar: 11 g Fiber: 6.3 g Protein: 5 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/main-dishes/banana-pancakes-vegan-and-gluten-free/