Banana Oat Pancakes (gf)

We are kind of obsessed with these gluten-free banana oat pancakes right now. When I say obsessed, I mean, we’ve made them at least 3-4 times in the last 2 weeks. That seems excessive, don’t you think?

Banana Oat Pancakes recipe by PaintedFork.com | gluten free healthy pancake recipe

They’re just so dang tasty and ~seem~ healthier because they’re basically made out of bananas, oats, and eggs. They also fill you up and stick around longer than your typical wheat pancakes, thanks to those hearty lil’ oats.

As a complete tangent, you may have seen recipes out there for pancakes made with 2 ingredients (bananas and eggs). Don’t waste your time on those… they taste like banana flavored eggs. I don’t care how gluten-free/paleo that stuff is, you can’t convince me people are enjoying those. I won’t believe you!

Ahem, anyway.

We’ve been using storebought oat flour, but honestly, you can make your own. To make your own oat flour, literally just put uncooked rolled oats into a blender, food processor, or grinder and pulse until you have a flour-like consistency. According to the interwebs, about 1 cup of oats will yield about 1 cup of oat flour. Go figure!

Hope you enjoy!


Banana Oat Pancakes

Yield: recipe makes about 10 4-inch pancakes

Ingredients:
3 ripe bananas
2 eggs
2 tablespoons maple syrup
2 tablespoons lemon juice (reduce if using concentrate)
1 cup oat flour (storebought or grind rolled oats til you have a flour consistency)
1/4 cup uncooked rolled oats
1/4 cup unsalted pecan pieces
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
pinch of sea salt

Directions:
1. Mash bananas with a fork (some lumps are ok!) then mix together with eggs, maple syrup, lemon juice.
2. Add dry ingredients (flour, oats, seasonings) and stir until batter is thick and kinda lumpy.
3. Scoop about 1/3 cup of batter into griddle on medium heat with lots of coconut oil (or butter) for each pancake. You can use the bottom of a measuring cup to spread the batter into a nice circle shape.
4. Allow each pancake to cook until bubbles start coming to the surface on the uncooked side, then flip! Cook for about 30 seconds to a minute on the other side. Easy, huh?
5. Top with extra pecans, sliced banana, maple syrup… whatever floats your boat. Enjoy!

PIN THIS FOR LATER:

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