Pistachio Banana Stack
"dates, green ripe organic bananas, rolled oats , pistachio meal, almond meal pancakes"
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Indulge in these delectable gluten-free pancakes packed with the goodness of pistachio and almond meal, ripe bananas, and sweet dates. Fluffy and plant-based, they're a perfect breakfast treat for any day of the week.
ingredients
- 2 ripe organic bananas, mashed
- 1 cup rolled oats
- 1/2 cup pistachio meal
- 1/2 cup almond meal
- 4 dates, pitted and chopped
- 2 eggs
- 1/2 cup low-fat cottage cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Coconut oil for cooking
- Maple syrup and pistachios for topping
steps
- 1.
In a large bowl, combine mashed bananas, rolled oats, pistachio meal, almond meal, chopped dates, eggs, cottage cheese, baking powder, vanilla extract, and salt. Mix well.
- 2.
Heat a non-stick frying pan over medium heat and add a teaspoon of coconut oil.
- 3.
Scoop 1/4 cup of pancake batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- 4.
Repeat the process with the remaining batter.
- 5.
Serve the pancakes stacked, drizzle with maple syrup, and sprinkle with crushed pistachios.
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