Banana Walnut Pancakes (Gluten Free)

Yield: 6 pancakes
Ingredients:
1 cup oats
1/2 cup non-dairy milk
1 tsp vanilla
1 banana
1/4 tsp cinnamon
1 tsp baking powder
1 Tbsp coconut oil + 1-2 Tbsp for cooking 
1 Tbsp maple syrup
Handful of walnuts, chopped

To prepare:

1. Place oats, milk, vanilla, banana, cinnamon, baking powder, 1 Tbsp coconut oil and maple syrup into high powered blender and blend to combine well. 

​Baking Instructions:

1. Preheat oven to 350˚
2. Line baking sheet with parchment paper.
3. Pour batter into the center of the baking sheet.
4. Top with chopped walnuts.
5. Bake for 20 minutes until cooked through. Test for doneness by inserting toothpick or fork which will emerge clean when cooked through. 
6. Serve warm topped with coconut oil and maple syrup.
   

Stovetop Instructions:

1. Heat cast iron skillet over medium heat until it’s hot. 
2. Add 1 Tbsp of coconut oil and swirl to coat.
3. Pour about 1/4 cup batter into the pan, I like to make 2 smaller pancakes at a time.
4. Drop a few chopped nuts into the pancake batter you poured into the pan.
5. After 2-3 minutes, when you see the bubbles begin to pop, flip the pancake and cook for another 2 minutes until cooked through.
6. Remove cooked pancakes from pan and set aside, keep warm as you prepare remaining pancakes. 
7. Serve warm with maple syrup.