Submitted by: Mark Kreisberg
Prep Time: 10 Minutes
Cook Time: 5 Minutes
Gluten-free banana pancakes. These are great topped with fresh berries and maple syrup.
Place oats, vanilla, cinnamon, baking powder, eggs, yogurt, stevia, and ripe banana in a blender. Blend until smooth batter forms.
Heat a 10" skillet to low/medium heat. Add small amount of coconut oil. Pour batter into heated skillet. Cook until bubbles forms on top of cakes, turn over. Cook until slightly golden brown.
Transfer to plate, and top with remaining banana slices, nuts or additional fruit. I had mine with blueberries, raspberries, grass fed butter, and Vermont Maple Syrup.