Healthy Breakfast Pancakes
This breakfast is quick, delicious, and keeps you on track.
Healthy is allowed to taste amazing, my friend.
This was on my MUST HAVE list for my week.
1 cup unsweetened almond milk
2 large eggs
1 large ripe banana
1 tsp. pure vanilla extract
1 tsp. baking powder, gluten-free
½ tsp. ground cinnamon
1 dash sea salt (or Himalayan salt)
2 cups dry old-fashioned rolled oats, gluten-free
4 cups fresh mixed berries
Place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in blender; cover. Blend until smooth.
Heat nonstick skillet, lightly coated with spray, over medium-low heat.
Pour ¼ cup batter into skillet for each pancake; cook for 2 to 3 minutes, or until bubbles form on top of the pancake. Flip with spatula; cook for an additional 90 seconds. Repeat with remaining batter.
Serve with ½ cup fresh berries, each.