Bone broth gluten-free banana pancakes
Serves: Makes 8-10 pancakes
Ingredients
For the pancakes:
- 80g gluten-free oats
- 1 overripe banana
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 2 eggs
- 80ml unsweetened nut milk
- 60ml cup Osius Bone Broth (chicken, beef, or vegetable works)
- 1/2 tsp baking soda
For the syrup drizzle:
- 1 tbsp melted nut butter (natural is best)
- 60ml maple syrup
For the toppings:
- Gluten-free yogurt
- Banana slices
- Mixed seeds/chia seeds
Method
- Place all pancake ingredients blender and blend at a high speed until smooth.
- Heat a frying pan on medium heat and coat the pan with a suitable non-stick cooking spray. Use around 60ml of pancake batter per pancake. Cook for 3-5 minutes on one side, then flip. Repeat until the batter is gone.
- While pancakes are cooking, make nut butter syrup drizzle.Melt nut butter in a microwavable bowl for 15 seconds. Mix in the syrup and up to 2 tsp water if needed.
- Top pancakes with gluten-free yogurt, banana slices, mixed seeds, and nut butter syrup drizzle.
- Enjoy!