If you’re in a pinch to get out the door quickly, but still want to make your kids a balanced breakfast before they head out the door for a day of learning, this quick, easy, and healthy recipe will do the trick! 

What you'll need:

2 ripe bananas, peeled and roughly chopped

1 cup of unsweetened plant-based milk

1 cup of rolled oats (not quick oats)

1/2 teaspoon of vanilla extract

1 teaspoon of cinnamon

1 heaping teaspoon of baking powder

A big pinch of sea salt

How to make them:

Add the bananas and plant-based milk to a blender and process on high for a minute or until the bananas are thoroughly blended into the milk. Then add the rest of the ingredients and blend on high speed for a minute or two until the oats are fully processed and you have a nice, even batter consistency. If the batter is too thick you might need to loosen it by adding a bit more plant-based milk.

Warm a non-stick frying pan or griddle on medium-high heat. Lightly coat the surface with a bit of oil. Once the pan is hot pour the batter (in 1/4 - 1/3 cup batches) onto the hot surface directly from the blender or scoop out some batter using a ladle or measuring cup. Make sure the pancakes are relatively thin or they may not cook all the way through. Cook until the is golden brown on both sides.

Enjoy your freshly made pancakes topped with hemp hearts, blueberries, extra banana, maple syrup, nut or seed butter, or other toppings of your choice! You can refrigerate for a few days to prepare ahead on those busy mornings, too!
Original recipe can be found here.