Ingredients
- 1 cup gluten-free rolled oats I get mine at Trader Joes
- 1 cup grassfed yogurt or dairy-free coconut milk yogurt
- 1 large banana
- 1 large egg
- 1 teaspoon baking soda
- 1 tablespoon golden flaxseed meal optional for thicker pancakes
For breastfeeding mamas:
- Add 1 tablespoon golden flaxseed meal & 1 tablespoon brewers yeast
Optional additions:
- Blueberries Chocolate Chips, Cinnamon
Instructions
- Pour everything into a blender, and blend until well combined. If using blueberries or chocolate chips, fold those in after blending.
- Pour ⅓ cup onto a hot crepe pan (I use and love this steel crepe pan) or a non-stick pan/griddle.
- Cook one side until the batter fluffs up at the top (approx 1-2 minutes). Then flip over to cook the other side.
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