Spirulina Banana Oat Pancakes

You don’t need a fancy pancake griddle or a mixer to make these backcountry pancakes. These pancakes are super dense, high in fiber, and sneak in many micronutrients from the spirulina, which also gives these their bright green color. We always bring a little extra maple syrup to top them off with and give them that extra campfire glow.

Ingredients:

• ½ tsp spirulina

• 1.5 cups quick dried oat

• 2 T flax meal

• ¼ cup water

• 1 ½ tsp baking powder

• 2 very ripe bananas

• Pinch sea salt

• Coconut oil for cooking

• maple syrup for topping (optional, but highly recommended)

Method:

Mash bananas with a fork in a medium-large sized mixing bowl or pot until it turns into a paste-like consistency. Mix in the rest of the ingredients and stir until ingredients are evenly incorporated.

Heat a nonstick cooking pan with 1 tsp coconut oil. Once the pan is coated with coconut oil, add ⅛ cup pancake mix to the pan (preferably on low heat) and press it down so that it’s in a flat and circular shape.

Cook on low heat for 4 minutes on each side.