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If you’re looking for gluten free, dairy free and sugar free light and fluffy pancakes then look no further. These pancakes are delicious, and will keep you full and satisfied without all of the fillers.
I have to be honest, growing up in the UK we didn’t eat pancakes for breakfast, in fact in England most people have pancakes for dinner. But not just one pancake, a sweet pancake and a savory pancake. The savory pancake is typically eaten as is, but I always ate it with ketchup (don’t ask me why!) and for the sweet pancake, well thats typically rolled, squeezed with lemon, Lyle’s golden syrup (if you know- you know), and topped with sugar. Drooling yet? So am I!
I decided to switch things up a little bit this morning from our usual weekend pancake bake and make Aspen pancakes. The best part? you only need 7 ingredients so keep on reading..
Ingredients
- 1/2 Cup Unsweetened Vanilla Almond Milk (or milk of choice)
- 1 tsp Vanilla Extract
- 1 Banana
- 2 Eggs
- 1 Egg White
- 2 Tbsp Maple Syrup
- 1 1/2 cups rolled oats (we used GF)
- 2 Tsps Baking Powder
- 1/4 tsp salt
Recipe
- Mix milk, eggs, egg white, banana, vanilla, maple syrup, oats baking powder and salt in a blender.
- Blend until you get a smooth consistency
- Heat skillet over medium heat and once warm, spray with non-stick cooking spray. I used coconut oil spray.
- Cook for 2 minutes or until starting to brown and flip
- Drizzle with maple syrup or syrup of choice and top. We used blueberries!
Thanks for reading! I hope that you love this light and fluffy pancake recipe as much as we did. If you want more yummy recipes straight to your inbox then you can sign up for my newsletter here.
