There is just something about making pancakes on a lazy Sunday morning. It is our standard breakfast at the end of every weekend. I keep changing them around a little bit. Sometimes we do blueberry pancakes when they are available. There have been many times when we have made protein pancakes to supplement our morning workout. We don't go gluten free every time but these gluten free banana and oat pancakes have climbed their way to the top of our favourite list!
Banana is a natural sweetener so make sure that you use ones that are very ripe. In case you don't have almond flour then just add an additional 1/4 cup of oat flour to substitute it. The dairy free angle to this recipe is the icing on the cake. Using buttermilk is a great way of getting a soft tenderness to your pancakes but I have gone the additional mile and made coconut milk buttermilk. I have added the recipe on the blog so that all of you can make it. Soooooo easy!
So after a long hard week, go ahead and sip your steaming hot cuppa joe and reward yourself with these delicious gluten-free banana and oat pancakes.
These fluffy, delicious and healthy banana and oat pancakes are an ideal lazy Sunday morning breakfast. This recipe yields about 8 pancakes
Whisk the oat flour, almond flour, baking powder, salt and cinnamon together in a bowl. Make sure it is blended well.
In another mixing bowl, beat your eggs till they are frothy. Then add in the banana, coconut oil or butter, dairy free buttermilk and the honey or maple syrup. Mix together
Combine both the dry and wet ingredients together. Stir until it is just mixed. DO NOT OVERMIX!
Your batter needs to be thick but pourable at the same time. It is a good idea to let it sit for 10 minutes before making the pancakes. In case your batter gets too thick then thin it out with a little water.
Heat your pan over a medium high heat. Melt a little butter or oil in the pan and wait for it to become hot. Pour in the batter using a 1/4 cup for an ideal pancake size. Let it cook till bubbles form on the outer surface of the pancake. This should take approximately 2 to 3 minutes. Flip it with a spatula for another 90 seconds to ensure an even golden brown on both sides. Serve the pancakes immediately!
Ingredients
Directions
Whisk the oat flour, almond flour, baking powder, salt and cinnamon together in a bowl. Make sure it is blended well.
In another mixing bowl, beat your eggs till they are frothy. Then add in the banana, coconut oil or butter, dairy free buttermilk and the honey or maple syrup. Mix together
Combine both the dry and wet ingredients together. Stir until it is just mixed. DO NOT OVERMIX!
Your batter needs to be thick but pourable at the same time. It is a good idea to let it sit for 10 minutes before making the pancakes. In case your batter gets too thick then thin it out with a little water.
Heat your pan over a medium high heat. Melt a little butter or oil in the pan and wait for it to become hot. Pour in the batter using a 1/4 cup for an ideal pancake size. Let it cook till bubbles form on the outer surface of the pancake. This should take approximately 2 to 3 minutes. Flip it with a spatula for another 90 seconds to ensure an even golden brown on both sides. Serve the pancakes immediately!
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