PANCAKES FOR DINNER

Originally published: NOVEMBER 7, 2016

Nights are longer, days are colder. When the winter season approaches I don't usually want to go back outside after work to get groceries. Which led me one night to scrounging up whatever I had in the kitchen to feed our growling tums. Pancakes! I was shocked at how easy, DELICIOUS and great the next day these were. This recipe is also super versatile. So add in whatever you need to, to make this appetizing to all. 

1 ripe banana (I used a chopped up frozen one from my freezer)

1 1/2 cups unsweetened rice milk

2 cups steel cut oats (thrown into blender first to grind to flour-like substance)

1 egg (could substitute with flax-egg if vegan or allergic)

1 1/2 teaspoons baking powder

1 big TBSP ghee (or coconut oil) to coat the pan

-dash vanilla extract, pinch of salt, 1 tbsp cinnamon, good dash of cardamom

drizzle honey on top once cooked

DIRECTIONS

Place oats in a blender and pulse until a flour. Add banana and milk and blend until smooth.

Throw in the rest of your ingredients. BAM. If adding chocolate chips, or cranberries and such, just stir these in after blending is done. Grease a pan and place over medium heat. 

Portion the batter onto the pan. I poured around 1/4 cup for each cake, but it's up to you! If adding optional chocolate chips or berries, sprinkle on top of pancakes now. Cook for about a minute or two, depending on stove strength. Flip and cook for another minute or two, until both sides are golden brown. Repeat with remaining batter. 

I kept some of these for breakfast the next day and they tasted just as good. I haven't tried to toast them like I've heard you can, but will be trying it out next time. What's your take on these cute little cakes?