Recipe type: Breakfast
Cuisine: Breakfast, Brunch
Serves: 4 - 5
  • 1 large banana ripe but not to mature as the banana will have alcohol flavors
  • 1 cup gf oats
  • ½ cup cottage cheese (I have also used greek yogurt very successfully)
  • 2 eggs
  • ¼ teaspoon fine sea salt
  • 2 tablespoons hemp seeds
  • 2 tablespoons ground flax seeds
  • 4 tablespoons almond or coconut milk
  • 2 teaspoons baking powder aluminium and gluten free/ use 1 for high altitude
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  1. Pure all ingredients in blender. Note: if you let the batter sit too long it will get thick (oats release a gum that makes batters thick as they rest), you may need to add a tad more almond milk.
  2. Heat skillet add butter or coconut oil. Pour about ⅔ cup batter and cook medium heat.
  3. Flip over and cook until golden brown.
  4. You can also add blueberries to skillet as they cook. I serve mine with nut butter and freshly ground Himalayan salt. These also freeze very well.
Make amazing waffles just make the batter and put into your waffle pan and voilá. If you feel like splurging add a high percent chocolate in chunks to the batter before it cooks in the waffle iron.
Recipe by Vanessa Musi at