1 cup old-fashioned oats
2 ripe bananas (medium to large)
¾ cup filtered water
½ teaspoon baking soda
¼ teaspoon Himalayan salt
1 medjool date
coconut oil for greasing
Add all ingredients except coconut oil to blender on high until smooth.
Mix batter briefly and make a pancake by dropping a ¼ cup of batter onto the medium-high oiled non-stick ceramic pan. Cook until underside is lightly browned and bubbles form on top of the batter. Flip with spatula and cook other side. Adjust consistency of batter, by adding ¼ cup rolled oats to the batter and blend the batter again, if necessary.
Cook remaining pancakes. Serve hot with more bananas or any other fruit of your choice. Enjoy!
One of our local chefs, Savraj Khanna, shared her recipe with us, and we're happy to bring it to your family's breakfast table. For more great recipes from Savraj, visit her Instagram foodsinmykitchen.com.