I headed into week two of wheat free. So far, no results, but I'm gonna stick with it. I also removed oats from my diet last week, but I really just didn't have my heart in it. I eat a lot of oats. Probably not quantity a lot, but a little here and there, and I had really nothing to fill that gap with. So I added back wheat-free oats this week and I am much happier. I can eat my granola and I can eat these pancakes.
These are a real treat. They are sweet and creamy (from the banana) and filling. I can't help it, I just feel happy with a belly full of grain. I'm like a horse, I guess.
These were also super easy to make, and a great use for those ripe bananas. I bought wheat free oats (not necessary unless you are avoiding wheat) and just whirled them in the processor until they were a coarse flour -- just a minute. They are a little delicate while they are cooking, so take it easy when you're flipping. I topped mine with just a pat of butter and some fresh, sweet blueberries. Syrup is completely optional. The recipe came from cookieandkate.
Just thinking about these delightful pancakes makes me think I might need one for dessert. yum.
Banana Oat Pancakes
makes 6-8 pancakes
3 small bananas (9.5 ounces), mashed (I used two medium because my bananas are never small)
2 T. coconut oil or butter, melted (I used butter)
1 T. lemon juice
1 t. honey or maple syrup (I used honey)
1 cup oat flour*
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cinnamon
1/4 teaspoon ground nutmeg (I omitted)
In a medium bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.
In a smaller bowl, whisk together the oat flour, baking soda, salt and spices.
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes.
Let the batter sit for 10 minutes. You may want to thin out the batter a bit with a touch of milk or water, I did not.
Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides.