Satisfy My Soul: Good Eats

Oatmeal n’ Banana Yum Cakes w/ Maple Almond Butter

These pancakes full fill my ❤ for Pancakes without the heaviness of dairy and gluten. They are sweet full-bodied full of fiber flavor and delicious. They’ve replaced my Saturday morning stacks and luckily my taste buds have wonderfully accepted. Eat right away or store in ziplock bag and refrigerate (up to 3 days) freeze (2 weeks).

Ingredients

• 2 very ripe large bananas
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 tablespoon of cinnamon
• .5 teaspoon of baking powder
• .5 teaspoon of baking soda
• 1 cup of oat flour
• 3 tablespoons of coconut oil
• Splash of water if needed

Maple Almond Butter

• 2 tablespoons of almond butter
• 1 tablespoon of maple syrup
• Pinch of salt

Cook and Prep

• 2 large bowls
• Non-stick frying Pan
• large pot top
• medium/high heat

Instructions

1. In large bowl add oat flour cinnamon baking soda and baking powder.
2. In another large bowl smash ripe bananas. Add egg and vanilla extract. Combine.
3. Add dry ingredients to wet and mix. Add splash of water if needed. (Mix should look like cake batter.)
4. Add coconut oil to non-stick pan (1 tablespoon for each batch) and melt over medium heat.
5. Add 1 tablespoon sized spoon fulls of batter to heated nonstick pan. Tilt pan so edges of cake can get crispy. Cover. Cook for 4-5 min. Flip and cover. 2-3 min.
6. Mix almond butter and maple syrup. Spread desired amount on Yum