Fat free pancakes

2 cups water
2 cups rolled oats or oat flour
2 Very ripe bananas
2 tsp salt
2 Tbsp pure maple syrup

Heat a griddle on med-high.

To make oat flour out of rolled oat blend them in a food processor, does not need to be as fine as flour but not too coarse.

Put all the wet ingredients in a blender and blend until smooth. Add dry ingredients and blend until smooth.

Ladle batter onto a griddle, non-stick preferred. If using another type of pan you will need to add 1-2 Tbsp oil or replace the water with coconut milk.

Allow the batter to completely dry on the top before flipping, the edges will curl up. Cook both sides until brown, edges may get crispy-tastes best this way.

Note: if the batter doesn’t completely dry before flipping the inside will be mushy. These are not very fluffy but the flavor of the banana and syrup make them taste great even without adding syrup while eating them.

Optional: use dates or other dried fruit in place of the syrup, in this case use hot water and allow for the fruit to soften in the hot water for 3 minutes before blending.


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