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BANANA PANCAKES
Blend the following in a blender until creamy:
  • 1/3 cup -1/2 cup pecans
  • 4 cups water
  • 2 ripe bananas                
  • 2 tsp. vanilla
  • 1 tsp. sea salt
  • 2 T. honey
  • 3 ½ cups quick oats
Let this sit for 5 minutes for the oats to absorb some of the liquid.
Cook on nonstick griddle or skillet.
Pour by 1/4 - 1/3 cup of batter onto the griddle or skillet.
Flip when the pancake doesn’t look so wet, (5-7 or so minutes) cook an additional 3 minutes.

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