Heart and Health Cornmeal Pancakes – Plant Based Recipe

AuthorchristinaCategory

 

 

Yields5 Servings

 

Ingredients
 ½ cup cormeal
 ½ cup rolled oats, coarsely chopped
 ¼ cup brown rice flour
 1 tbsp flaxmeal
 2 tbsp pure maple syrup
 1 tsp baking powder
  tsp baking soda
 ½ cup unsweet almond milk
 2 tbsp almond butter, softened
 ½ cup bananas, mashed
 pinch of sea salt

 

Directions
1

Place the oats in a food processor to break them up a bit. Then add in all the remaining ingredients and process until smooth and combined.

2

Preheat a nonstick pan to medium-high then lower it to medium once it is hot.

3

Take about 1/4 cup of batter and place it onto the pan. It will be about 3-4" sized pancakes.

4

When the sides are firm, the bottom is golden and it has been about 3 minutes gently slide a spatula underneath and give it a flip.

5

Cook about 3-4 minutes for the first side and about 2-3 minutes for the flipped side.

6

Serve with desired toppings and enjoy!

 

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Ingredients

Ingredients
 ½ cup cormeal
 ½ cup rolled oats, coarsely chopped
 ¼ cup brown rice flour
 1 tbsp flaxmeal
 2 tbsp pure maple syrup
 1 tsp baking powder
  tsp baking soda
 ½ cup unsweet almond milk
 2 tbsp almond butter, softened
 ½ cup bananas, mashed
 pinch of sea salt

Directions

Directions
1

Place the oats in a food processor to break them up a bit. Then add in all the remaining ingredients and process until smooth and combined.

2

Preheat a nonstick pan to medium-high then lower it to medium once it is hot.

3

Take about 1/4 cup of batter and place it onto the pan. It will be about 3-4" sized pancakes.

4

When the sides are firm, the bottom is golden and it has been about 3 minutes gently slide a spatula underneath and give it a flip.

5

Cook about 3-4 minutes for the first side and about 2-3 minutes for the flipped side.

6

Serve with desired toppings and enjoy!

Heart and Health Cornmeal Pancakes – Plant Based Recipe

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