Melt–In–Your–Mouth Banana Pancakes
  • 1 1/2cup organic sprouted rolled oats
  • 1 1/2cups whole fat milk
  • 1cup TYH organic sprouted flour of choice
  • 2tbsp maple sugar or sucanat
  • 2 large eggs lightly beaten
  • 5tbsp coconut oil, melted
  • 2 very ripe bananas
  1. Mix rolled oats and milk.
  2. Stir in dry ingredients.
  3. Stir in eggs and coconut oil.
  4. Mash bananas with a fork and add to pancake batter.
  5. Cover batter and let sit on counter for 1 hour so oats will soften. Stir well just before cooking.
  6. Heat skillet on medium low heat.
  7. Lightly brush with coconut oil or melted butter.
  8. Pour ¼ cup batter per pancake into skillet.
  9. Cook until browned on both sides. NOTE: These pancakes should cook slowly so interior has an opportunity to cook and fluff before outside gets overly browned.
  10. Serve with warm maple syrup.
  11. Jeff and I enjoy bacon and coffee with lots of heavy raw cream with our pancakes.