Post a pancake picture and tag us @brassrootsfood so we can see what you create!
Does it keep? Best served warm
Freezer-Friendly? We recommend it! Store for 1-2 months
- 1 Banana, ripe
- 2 Flax Eggs*
- 1/4 cup GF Oats (we like Bob's Red Mill)
- Pinch of Salt
- Dash of Cinnamon
- 1 Scoop Classic Sacha Inchi Butter
- Coconut Oil/Vegan Butter
- Optional: chocolate chips, 1 tsp vanilla extract, berries, chopped nuts
Mix flax eggs and set aside while you mash the banana in a bowl.
Add in the eggs, oats, salt and cinnamon until smooth. The mixture will look more liquid than traditional pancakes! Swirl in the Sacha Inchi butter.
Heat 1/2 Tbsp coconut oil or vegan butter in a non-stick skillet over medium heat. Pour pancake batter and let sit for 3-4 minutes before flipping**.
Flip and cook for an additional minute or so.
Top with berries, bananas, maple syrup, or more Sacha Inchi butter for a kick of protein!
*Flax Egg: Mix 1 Tbsp flax seeds and 3 Tbsp of water to replace each egg. Let sit for a few minutes.
**Make sure the heat isn’t too high or the edges will burn (we had a few trial and error pancakes! 🙈)
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