½ medium ripe banana
¾ cup of rolled oats (make sure they’re gluten free)
½ cup almond milk (or your favorite milk alternative)
Pulse the oats in a food processor until finely blended. Then add the banana and almond milk. Heat some coconut milk over medium-high heat. Using a ¼ cup measuring cup, scoop the mixture onto the heated skillet. Cook 2-3 minutes on each side.
Serve with fresh fruit, top with your favorite (pure) maple syrup, or just add some honey. Go easy on the syrup and honey guys, we don’t want to overdo all that sugar!
I like to top mine with almond butter and dried coconut.