I woke up this morning knowing it was a pancake day. I have been lucky enough to have Josh make me pancakes just about every time I want them but for some reason he hasn’t been into making them the last few months. So this means I get to. Not that it’s a problem as they are super easy to throw together, I just like having them made for me. Who wouldn’t? So today I didn’t follow a recipe or anything but rather threw a bunch on ingredients together that sounded good. I blended some old fashioned oats into oat flour for the base and added a mashed banana, almond slivers, and coconut flakes. I did add an egg for some protein but you could easily omit it for a vegan version. They turned out fluffy and weren’t dense at all. Oat flour is a great substitute for recipes like pancakes. Just be sure to adjust your liquid as the oat flour is definitely more absorbent and don’t want thick dry pancakes.
Gluten Free Banana Pancakes (made ~15 pancakes)
- 1 1/2 cups oat flour (food process or blend old fashioned oats)
- 2 tsp baking powder
- 1 banana, mashed
- 2 cups almond milk, maybe more
- 1 egg
- vanilla extract
- coconut flakes
- slivered almonds
- maple syrup
- In a medium bowl mix together oat flour and baking powder.
- In another bowl mash banana with a fork. Add the milk, egg, cinnamon, vanilla extract, coconut, and almonds.
- Add the wet ingredients to the dry mixing until just incorporated. If the batter is looking thick add some more milk to thin it out.
- Heat a large pan over medium low heat. Once fully heated add a pat of butter and place a bit of batter around pan making 4 or 5 pancakes. Cook 3-4 minutes until bubbles form on top, flip and continue to cook another 3-4 minutes on the other side. Remove from pan and repeat until all the batter is used.
- Serve with maple syrup.