INGREDIENTS:
1 c gluten- free rolled oats
2 large ripe bananas
3 tbsp almond butter
2 tbsp RAW honey
1/2 tsp baking soda
1/4 tsp cardamom
1/2 tsp cinnamon
pinch of salt
1/3 c raw pumpkin seeds
1/3 c flax seeds
Preheat oven to 350 degrees F.
Pour oats into a food processor, pulse a few times to break down the oats- set aside.
place the 2 bananas into a mixing bowl, using a fork mash the bananas until smooth. Add the almond butter and honey, mix again until well incorporated. Add the baking soda, cardamom, cinnamon and salt, mix again. Add pumpkin seeds and flax seeds and mix.
Line a baking sheet with parchment paper. Dish up a heaping tablespoon on the batter. Space out along the lined baking sheet and cook for 10-12 minutes.
Allow to cool for 5 minutes before serving.
Store in an airtight container for up to 5 days.