Oat Flour Pancakes
Prep
8 mins
Cook Time
20 mins
Servings
10 pancakes
Pancakes are such a great breakfast and/or brunch food, we sometimes even make them for dinner!
To get the kids involved, we place a batch of pancakes on a serving plate, with side bowls of nuts and fresh cut fruit. We let them make their own miraculous pancake creations. The kids love doing this!
This recipe is gluten free (be sure to use GF oats) and dairy free.
I highly suggest using a high powered blender such as a Vitamix for blending the oats into a flour, otherwise buy oat flour.
Variations: Fold in 1/4-1/2 cup fresh blueberries or chocolate chips into the pancake mixture before cooking.
Enjoy!
XO,
Bobbielee
Ingredients
- 2 eggs (may swap for vegan eggs, see note)
- 1 medium ripe banana, peeled and smashed
- 1 1/4 cup almond milk, if batter is too thick add 1-2 tbsp more
- 4 tbsp melted coconut oil
- 1/4 tsp vanilla extract
- 2 cups oat flour (about 2 1/4 cups oats ground in blender)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Directions
Preheat a skillet (I use an iron pan) over medium-low heat, use a dab of coconut oil to prevent sticking.
In a large bowl, add the eggs, smashed banana, milk of choice, coconut oil, and vanilla extract. Using a whisk, mix well.
In a medium bowl, add the oat flour, baking powder, cinnamon, and salt. Stir to combine.
Now add the dry ingredients to the wet ingredients and stir to combine.
On the heated pan, pour 1/4 cup of batter. Allow it to cook for 1-2 minutes on each side. The pancake will start to bubble, that is when it is time to turn it over to cook the other side.
Repeat until the batter is finished. Results in approximately 10 pancakes.
Serve immediately while warm. Top with nuts, fresh cut fruit and/or pure maple syrup.
Share the love
#brunch
#breakfast
#dairy-free
#fiber
#gluten-free
#oats
#pancake
#vegan
#vegetarian
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