Oat Flour Banana Pancakes
easy, gluten free breakfast
I'm not a fan of pancakes. But I'm a fan of these. Instead of flour, they use chopped up 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, so that'll give you time to cook the bacon.
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What you will need
75 g rolled oats
2 bananas
2 eggs
½ tsp baking soda
Pinch of salt
Plenty of good maple syrup
How to cook
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In a blender or a food processor, chop the oats to a fine powder. 30 seconds should be plenty.
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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 it 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. It's a nice flavor with the bananas and it continues the theme here of random internet cooking fads.
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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 guys really 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 these in some nice maple syrup, maybe a few banana slices and get down.
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