Oat Flour Banana Pancakes
easy, gluten free breakfast
2 portions
30mI'm not a fan of pancakes. But I'm a fan of these pancakes. Instead of flour, they call for chopped oats. If you're anti-flour (and I can understand why that might be the case) this is a great breakfast option. You do need to wait about 20 minutes for the batter to hydrate. That'll give you time to cook some bacon as a side ;)
What you will need
75 g rolled oats
2 bananas
2 eggs
½ tsp (3g) baking soda
Pinch of salt
Plenty of good maple syrup
(Nutritional facts 252 calories, 14.76 g fat, 21.43 g carbohydrates, 10.1 g protein, 537 mg cholesterol, 580 mg sodium)How to cook
1
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In a blender or a food processor, chop the oats to a fine powder. 30 seconds should be plenty.
3
Toss the baking soda and salt right into the food processor with the oats.
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Add the two eggs.
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Pulse until the ingredients come together into a smooth batter. Let the batter sit for 20 minutes to hydrate. Expect the finished batter to look a little like steel cut oatmeal.
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I used coconut oil. The mild coconut flavor compliments the bananas.
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Pour a ladle full of batter into the hot pan. Not too hot though, these have a tendency to darken more easily than traditional pancakes.
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I found these pancakes to be very difficult to flip. I would almost recommend doing 1 at a time.
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Once they're nicely browned on both sides, slide them out onto a warm plate.
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Douse in high-quality maple syrup. Add a few banana slices. Chow down.
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