✨ Time: 10 minutes Serves: 6 pancakes
🌸 Ingredients
- 1 banana
- 1 cup plus 2 tablespoons oatmeal
- 2 eggs
- 1 egg white
- 3 tablespoons almond milk
- 1-2 drops orange essential oil (food grade)
- 1 drop cinnamon essential oil (food grade)
- Toppings: ghee, cinnamon powder, maple syrup or raw agave (optional)
🍳 Preparation Steps
- In a high-speed blender, add the banana, oatmeal, eggs, egg white, almond milk, and essential oils. Purée on high until smooth.
- Grease a large frying pan with ghee and place it over medium heat. Cook the pancakes for 3 to 4 minutes, or until small bubbles form. Flip and repeat.
- Serve the pancakes topped with ghee, cinnamon powder, maple syrup or raw agave.
✨ Chef’s Notes
- Use certified food grade essential oils and always start with less, adjusting in future batches.
- For fluffier texture, rest the batter 5 minutes so oats hydrate before cooking.
- Batter should be pourable like heavy cream; add more almond milk if needed.
🍸 Pairings
Try with Greek yogurt and berries, toasted pecans, or a light black tea with a pinch of cinnamon for an elevated breakfast experience.
🌼 Storage
Refrigerate leftovers up to 2 days. Freeze in a single layer for up to 1 month and reheat in a toaster oven for crisp results.
Image by Theo Crazzolara.