Ingredients

  • 1 cup unsweetened almond milk
  • ¾ cup gluten-free oats
  • 1¼ cup almond flour
  • ½ tblsp. baking powder
  • ¼ tsp. Gustare Fleur de Sel
  • 1 small or ½ large ripe banana, mashed
  • ¼ cup egg whites
  • ¼ cup Gustare Sweet Butter Extra Virgin Olive Oil
  • 1 tblsp. agave
  • 6 tblsp. almond butter
  • 3 tblsp. Gustare Bourbon Maple Balsamic Vinegar

Directions

1

Soak oats in almond milk for 5 minutes. Prepare remaining ingredients during soak.

2

Combine almond flour, baking powder and Fleur de Sel. Set aside.

3

Mash banana. Stir together with egg whites, mixing well to combine. Add Gustare Sweet Butter olive oil and agave to banana mixture and stir.

4

Stir wet ingredients into soaked oats.

5

Add dry ingredients and stir to just combine. Allow to sit 10-15 minutes.

6

Combine almond butter and Gustare Bourbon Maple balsamic vinegar. Mix well to form a smooth spread.

7

Preheat oven to 180 degrees (to keep pancakes warm while you continue to cook the rest of the batch).

8

Heat skillet over medium heat. Add 1 teaspoon Gustare Sweet Butter olive oil to cook pancakes, replenishing as needed throughout cooking. When ready to cook pancakes, lower heat to the setting halfway between low and medium.

9

Drop ¼ cup pancake batter onto heated skillet. Cook approximately 6 minutes on first side. Flip gently and continue cooking several minutes, until golden brown. Keep warm in heated oven. Repeat cooking process with remaining batter.

10

To serve, spread almond-bourbon “butter” generously over warmed pancakes, then drizzle with Bourbon Maple Balsamic Glaze (see recipe online). Enjoy!

Recipe Tags

#Breads, #Breakfast

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