I've been trying to perfect my recipe for feel good, fluffy, freakin' delish pancakes for a while now, but I think I've finally done it...Yay!
Gluten Free Banana Oat Pancakes
I mentioned these pancakes in my last post with the sweet potato cakes, which paired together were off the charts...like whoa!
Here's how I made em' ...
I ground Bob's Red Mill Gluten Free oats in my Ninja (hiiiiya!) to make about two cups of oat flour.
I added and blended with the rest of the dry ingredients: 2 tsp Bob's Red Mill baking powder, three shakes of Cinnamon, 1 tbsp of Bob's Red Mill Chia Seed, 1/2 tsp of sea salt.
In a separate bowl I mixed the wet ingredients together: 1 happy egg, 1 cup of Califia Farms Unsweetened Vanilla Almond Milk, 1/2 cup of Rachel's Organic plain greek, yogurt 1 tsp of Frontier Vanilla Extract, one overripe very spotty banana (super nutritious when they look scary!).
Combine the dry and wet ingreeds together to make the batter. While this was happening I heated a pan with ghee and coconut oil on medium heat.
Once the pan was ready, I spooned enough batter for the cakes to be about small-medium in size, three fit in the medium sized pan together.
This recipe made 10 pancakes, some were plain, blueberry and chocolate chip. I dropped a few blueberries onto the first cakes while they were cooking and for the last bit of batter I mixed in Pascha Organic Semi-Sweet Cacao Chocolate Chips while still in the bowl.
They are sweet enough to go without syrup but if you must - and sometimes you just gotta - use organic Maple Syrup.