A unique chicken salad that’s ideal for a classy luncheon. For a chicken salad that is truly distinctive, serve it over toasted croissants, heavy grain bread, or a bed of lettuce.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup old-fashioned oatmeal
- ¾ cup almond milk
- ½ cup almond flour
- 1 ripe banana
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- cooking spray
Instructions
- Place oats in a blender and blend into a fine powder. Add almond milk, almond flour, banana, sugar, vanilla extract, cinnamon, baking powder, and salt; blend until well mixed. Let batter sit until thickened, about 10 minutes.
- Heat a skillet over medium-high heat and coat with cooking spray. Drop 1/4 cup batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Reviews
Horrible waste of time had all the ingredients and hungry 4 year old waiting for the pancakes that never cooked thru
These wouldn’t cook through without burning. They came out lucky on inside and nearly burned on outside.
I found them tasty but hard to turn over without falling apart.the sugar is not needed with the sweetness of the banana and topped with maple syrup
Heavenly!!! Added a splash of rum in the syrup