Hi,
I love when the Saturday morning greets me with the sun, and my husband and daughter are still sleeping ;) This is the time when I can prepare one of my favorite breakfasts. When we all sit down at the table and I see the pancakes disappear from the plate, I know it was worth it! ❤️
I give oatmeal pancakes with seasonal fruit or homemade jam, topped with syrup or cinnamon. Pancakes are also great for cold, for breakfast and take-away.
It smells beautiful in my kitchen ... I invite you for a healthy breakfast!
Ingredients:
- 2 large ripe bananas
- 1/2 cup of pumpkin mousse * or 1 additional banana
- 1 & 1/2 glasses of instant oat flakes (gluten free)
- 1 teaspoon of carob
- 1/2 a teaspoon of cinnamon
- a pinch of pink Himalayan salt
* I prepare pumpkin mousse by blending boiled or roasted pumpkin. Mashed pumpkin can be frozen or pasteurized in jars.
Preparation:
Put bananas and pumpkin mousse into the bowl, blend smoothly.
Add cinnamon, salt, carob and 1/2 cup of oats, mix.
Mix the remaining oatmeal into flour (I use an electric grinder for grinding coffee).
Gradually add the oat flour and mix until a thick dough is obtained.
Heat the coconut oil in a frying pan and put a dough into a spoon.
Pancakes fry for a few minutes on both sides.
Sprinkle with cinnamon and ground xylitol (optional) or pour maple syrup.
Serve with seasonal fruit.
Check my other recipes for breakfast pancakes:
Buckwheat pancakes with apple
Chocolate pancakes with banana
Bless you!
Moni 😍