This is by far our toddlers favourite recipe! I wanted to create a delicious peanut free and milk free “pancake” option. It needed to be quick and easy like traditional pancakes, without the unnecessary additives found in common pre-made mixes. This is a spin-off of the “2 ingredient pancake” that I just couldn’t get to turn out right!
Here is what you need to get started. A blender (we use Hamilton Beach for a single batch), bananas, oats, eggs, almond milk, blueberries or strawberries, cinnamon, olive or coconut oil, vanilla and all natural maple syrup (optional) as well as a sturdy frying pan and spatula. I have recently started using the Lagostina pans as I’m trying to get away from the non-stick teflon varieties. I read somewhere that during testing of non-stick there was once a parrot that died from breathing in the fumes? Like what? Anyways, could be totally made up, not sure, but the story did restart my research regarding non-stick and I’m slowly starting to find alternative options with less risky warning stickers.
Make sure you have about 20 minutes to complete this peanut free and milk free recipe. It could take longer, depending on the speed of the cooking and how many times you are interrupted by your darling children, spouse, pet, neighbour, phone…
Preheat your pan of choice between low and medium. Add 1 tablespoon of olive oil or 1/2 tablespoon of coconut oil. While the pan is heating, grab your ingredients out of the fridge. I try and take the eggs out 10 minutes before because I’m pretty sure Martha says it helps with baking if they are closer to room temperature. Martha? Martha Stewart. My sister used to be obsessed with watching cooking shows and I’m pretty sure this fact is legit.
Take the oats and blend them first to get a more flour like consistency. This can be tricky at first, it usually involves taking the cup off of the base and shaking it around to help get the individual oats whizzed. I then add the almond milk, followed in no particular order, the rest of the eating clean ingredients. If you are adding blueberries, I suggest whizzing about 1/2 of the cup into the mixture while adding the rest after. I also add the syrup right at the end and just mix it in using a spoon.
Make sure to test the heat of the pan before you start pouring. I like to make a mini Sosi Cake to test out the heat.
I like to use a 1/4 cup scoop because they make perfect cakes for Sosi to grab and eat on the run!
These also freeze very well. The longest we have had them in the freezer is a couple of weeks so I am not sure what the maximum length would be. Sometimes Sos eats them from frozen, sometimes reheated with some maple syrup, depending how quickly we need to deal with the snack attack. In the fridge I’d say they keep for about 3 days, in an air tight container.
Prep time : 5 minutes
Cooking time : 10-15 minutes
Ingredient list :
1 tbsp olive oil OR 1/2 tbsp coconut oil
2 ripe bananas (organic)
One cup of oats (ground into flour)
1/2 – 1 cup almond milk
Cinnamon (1/4 tsp)
1 cup blueberries (organic)
1/4 all natural maple syrup
Vanilla (1/4 tsp)
Spinach (1 cup)
Blend the ingredients together in the blender. I like to “layer” the ground oats, then eggs, and the other ingredients willy nilly. I find everything blends nicely when there is a liquid right above the oats.
Take your measuring tool (1/8-1/4 cup) and scoop from the blender into the hot pan. I can usually fit 5-6 in my standard size frying pan. I cook each side for 2-3 minutes (make sure to set a timer because these babies burn quick!)
Each peanut free and milk free SosiCake should be golden brown on each side with no goo in the middle, that’s how you know they are ready to enjoy 🙂