Recently my son started to refuse eating breakfast and I had to come up with an irresistible but still healthy breakfast idea. My trick seems to work and he cannot resist my delicious breakfast pancakes which include everything your family needs to kick-start the day!
Prep time
5 minutes
Bake time
10 minutes
Portion
ca. 14 pancakes (small)
Shelf life
2 days (in the fridge)
Supplies
food processor or blender
Ingredients
3 cups of oatmeal flower
2 ripe mangos
3 bananas
1 tsp baking soda
1 tsp of ground cinnamon
1 tsp vanilla (unsweetened)
coconut oil, for frying
Topping (optional)
1 tbsp coconut yogurt
or
1 tbsp of homemade peanut butter
Method
Mix the bananas and mango in the blender, add baking soda, cinnamon and vanilla.Add the oatmeal flower to the mixed fruits and whisk until fully combined.
Heat a frying pan (non-stick) on medium-high heat. Add a bit of coconut oil to the pan. Use for every pancake one large tablespoon of batter. Cook the pancake on medium-high heat on both sides. Repeat with the remaining batter. Enjoy!
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