Pancakes are not getting any easier than this. In 3 easy steps, you’ll have a batch of warm, moist, and tender banana oatmeal pancakes that will melt in your mouth and not in your hand. These simple pancakes taste so light, and pair beautifully with fresh fruit, maple syrup, and a bit of salted butter. Since they’re made with oats, they’re a great option for people with gluten sensitivities and Celiac disease. Compared to whole wheat flour, oat flour has less carbohydrates, and more protein, fiber, iron, and magnesium, per serving. It’s a great wheat alternative, and its super flexible (and affordable!) in the kitchen. These pancakes are PERFECT when you want to go all out for breakfast, and show off your kitchen stills to others (or just treat yourself).
Tip: Make sure you use a non-stick pan or an oiled skillet so the pancakes don’t stick. Also, make sure the baking soda you use is fresh, to eliminate any weird aftertaste. Let us know in the comments below if you try this recipe. We love to hear from you! Lastly, have YOU tried oat flour in any recipes? Give us your best ideas below.
- · 2 bananas
- · 2 eggs
- · ½ cup oat flour (blend or process rolled oats until flour texture is reached)
- · ½ teaspoon baking soda
- · Pinch of salt
- · Put all the ingredients into a blender, and blend until you have an even consistency
- · Allow the batter to thicken for 20 minutes, and then add the batter to a non-stick pan or oiled skillet
- · Add batter to hot pan, and cook pancakes for 2 minutes on each side
- · Serve with your favorite toppings!