Weekday mornings can be quite hectic, that is when food prep saves the day. This is a recipe we’ve been eating that is warm (a must for me), hearty, convenient, fast, and comforting.
- 3 cups rolled (old fashion) oats
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup soy milk (or cow’s milk or almond milk)
- 2 eggs, beaten
- 1 very ripe banana
- 1/4 cup maple syrup
- 1 cup chopped walnuts
- Pour oats into a food processor. Pulse until they turn into the texture of a course flour.
- Pour the oat flour into a large mixing bowl. Stir in the baking soda, baking powder, cinnamon, and salt.
- In a separate mixing bowl, mash the banana until it is a smooth mashed texture. Add the beaten eggs and mix well. Add the milk and maple syrup and mix.
- Pour the wet mixture into the bowl of dry ingredients and stir to combine. Pour in the chopped walnuts and mix well until fully incorporated.
- Preheat a griddle to medium heat. Butter the surface (you can use vegan butter or nonstick spray if you prefer to keep it dairy-free). Using a 1/4 cup measuring cup, scoop up the batter and pour it onto the hot griddle. Note: It will be thick and viscous and will not pour as smoothly as a liquid batter. Use the measuring cup to flatten it down into a round shape, roughly 1/2 inch thick.
- Cook 2-3 minutes on each side until cooked through, then set on a rack to cool.
- Once cooled, place on a baking sheet in a single layer and place in freezer for 1-2 hours. Remove pop-ups, place in a FoodSaver resealable bag, and vacuum seal. Place in freezer for your busy weekday mornings!
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