Banana Dandelion Pancakes

• Produce

  • 2 Bananas, ripe

• Pasta & Grains

  • 4 2 cups oat

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil +1 tablespoon

• Dairy

  • 2 cups Plant milk

• Other

  • 1 Cup Dandelion Flowers

Found on kissmybowl.com

Description

Ingredients

• 2 Cups Plant Milk
• 2 Ripe Bananas
• 2 Tablespoons Melted Coconut Oil +1 Tablespoon Room Temp
• 1 Teaspoon Vanilla
• 2 Teaspoons Baking Powder
• 2 Cups Oat Four
• 1 Cup Dandelion Flowers

Directions

• Peel and mash bananas in a large mixing bowl
• Using a sharp knife, cut off the green bud of the dandelion flowers to separate the yellow petals
• Add plant milk and melted coconut oil to the bowl of mashed bananas
• Add vanilla, baking powder and oat flour into the bowl & mix until there are no lumps
• Fold in dandelion flowers. The batter will be quite thick.
• Add room temperature coconut oil to a pan and bring up to medium-high heat
• Scoop out ½ cup of batter at a time, adding to the hot pan - being careful not to over crowd (I often find two is the max in my pans)
• Spread out the batter quickly into a thin layer with a spatula to ensure it cooks evenly
• Flip when small bubbles begin to form throughout the pancake and the sides begin to change color
• Keep warm in the oven until all the batter has been used
• Serve with assorted fruits, compotes, flowers, yogurts and syrups (I have been loving rhubarb compote, vanilla coconut yogurt and Canadian maple)