gluten free | vegetarian | soy free

25 minutes or less | batch prep

What You’ll Need:

2 c gluten free rolled oats

2 Tbsp raw sugar

3 tsp baking powder

1 tsp sea salt

1 1/2 c unsweetened almond milk

2 eggs

1/4 c coconut oil, melted (plus more for greasing)

1-2 bananas, sliced into thin rounds

2-4 Tbsp dark chocolate chips*

5 c fruit of choice

PURE maple syrup, for drizzling

Heat griddle or large frying pan to medium high heat.

Pulse dry ingredients in a blender or food processor to the consistency of course flour.

Transfer to a medium size bowl. Stir in wet ingredients & mix well.

Using a 1/4c size measure, spoon batter onto hot griddle. Once on the griddle, top with a couple of bananas and chocolate chips.

Cook on first side for about 3 minutes, or until bubbles form. Flip and cook for another 3 minutes. Continue with remaining batter.

Serve with 1 c fresh or frozen fruit of choice and drizzle with PURE maple syrup.

Store in the fridge for up to 5 days! These freeze well, too.

Makes about 14 pancakes, Serving 5.

*Always read ingredient labels if allergens are a concern