BANANA OATS PANCAKE

Serves: 2

INGREDIENTS:

1 cup certified gluten-free rolled oats

1/2 cup almond milk

2 tablespoons jaggery syrup

1 ripe banana

1 teaspoon vanilla extract

1 teaspoon aluminium free baking powder, optional

1/4 teaspoon sea salt

Coconut oil for greasing

Favorite toppings:  jaggery syrup, fresh fruits

METHOD:

• Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla extract ,aluminium free baking powder, sea salt. Process until completely smooth.
• Brush oil in a large non-stick skillet or griddle over medium heat. Add batter and cook until edges are golden brown, about 2-3 minutes, flip the pancake and cook for another 2-3 minutes. Repeat until batter is all gone.
• Serve topped with jaggery syrup and fruits.

NUTRITION CONTENT: