1 Place oats in the Tall Cup, twist on
Cross Blade, and blend on Power Base
to form a powder. Add remaining
ingredients (excluding butter/coconut
oil) and blend until smooth. Do not over
mix or pancakes will be tough.
2 Heat butter/coconut oil in a skillet over
medium heat. Once hot, pour 1/3 of the
batter into the skillet.
3 Once bubbles appear, flip the pancake
until both sides are lightly browned.
4 Serve with your favorite fruit
toppings, nuts and a drizzle of pure
maple syrup.
TIP: Don’t like or are allergic to banana?
Simply replace the banana with ¼ cup
applesauce. Batter too thick? Add a splash
of milk or almond milk to thin it out.
1 cup rolled oats
2/3 cup milk or
almond milk
½ ripe banana
¼ tsp cinnamon
2 tsp pure maple syrup
+ more to drizzle
on top
Dash of sea salt
½ tsp vanilla extract
½ tsp baking powder
1 tsp butter
or coconut oil
Serves: 1
Serving Size: 3
pancakes
PERSONAL
PANCAKES
Scrap the pre-made mix for these homemade, wheat-free panakes!
1 Preheat oven to 350F.
2 In the Tall Cup, add banana, oats,
almond butter, flax, and chia, then
seasonings. Twist on Cross Blade and
pulse on the Power Base until well
combined, using the Tap Technique (pg.
18) to get any stuck ingredients down
to the blade.
3 With a spoon, scoop small mounds
of cookie dough onto a parchment-lined
baking sheet and bake for about 10-12
minutes until slightly firm.
TIP: Top with fruit preserves, coconut oil, or
more nut butter! We suggest you make two
batches so you can have one for each day
of the week.
½ medium ripe
banana, cut into
small chunks
½ cup rolled oats
2 tsp almond butter
(may sub favorite nut
or seed butter)
2 tsp ground flax
2 tsp chia seeds
¼ tsp cinnamon
1/8 tsp nutmeg
Pinch of sea salt
Serves: 3
Serving Size:
2 cookies
BREAKFAST
COOKIES
Cookies? For breakfast? You heard right! But don’t get too worked up,
this variety is filled with healthy, nourishing ingredients to get your day
off on the right foot!
30 31
To Next Page
Loading...
