Oat Flour Banana Pancakes
easy, gluten free breakfast
I'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
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
In a blender or a food processor, chop the oats to a fine powder. 30 seconds should be plenty.
Toss the baking soda and salt right into the food processor with the oats.
Add the two eggs.
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.
I used coconut oil. The mild coconut flavor compliments the bananas.
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.
I found these pancakes to be very difficult to flip. I would almost recommend doing 1 at a time.
Once they're nicely browned on both sides, slide them out onto a warm plate.
Douse in high-quality maple syrup. Add a few banana slices. Chow down.