When I shared our breakfast at the weekend I got requests for the recipe from people wanting to cut back on gluten. This recipe is a HIT in our house and comes from @ambitiouskitchen who has amazing recipes!

I always double the recipe so we can warm them up again the next day, but they also go down great as part of a snack.

Easily held, sucked and munched on by my kids when smaller too 💜

2 bananas
2 eggs (i have made them with flax eggs too and it works but not as fluffy)
1/2 cup cashew milk (recipe calls for almond)
1 teaspoon vanilla extract
1.5 cups gluten free oatmeal
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp Himalayan salt

I mix this in my food processor, but the original recipe uses a blender so it’s really versatile 👍

Saturday Toppings:
Almond butter
Shredded coconut
Pumpkin seeds
Chia seeds

Sunday toppings:
Bee pollen
Hemp seeds
Sunflower butter

This one is worth a save!