Gluten-Free Banana Oat Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 pancakes
Looking for a brunch recipe that can easily be gluten-free, dairy-free, egg-free, and even nut-free. This recipe is easy to adjust to many dietary restrictions, but still satisfy the pickiest of eaters.
- 2 cups oats
- 1 1/4 cup milk almond, cashew or dairy
- 1 large banana
- 1/2 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1/4 teaspoon Salt
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- 1 large egg
- coconut oil for cooking
In a blender, add all ingredients except the egg and coconut oil. Blend until combined. Add egg and blend until just mixed.
Heat a griddle or large non-stick pan over medium-high heat. When hot, melt a small dollop of coconut oil on the pan. Using a 1/4 cup, scoop or pour the batter onto the coconut oil. Repeat the process of melting a small amount of coconut oil and covering with batter until the pan is out of space. Cook each pancake for approximately 2-3 minutes per side, or until slightly browned.
Serve hot with butter and maple syrup, jam, powdered sugar or top with mashed in-season fruit.
Use almond or cashew milk and a flax egg in place of the egg. To make a flax egg, mix 2 1/2 tablespoons water with 1 tablespoon flaxseed meal. Let sit for 5 minutes and add in place of the egg.
Be sure that the oats are gluten free.
These freeze beautifully! I suggest cutting wax paper into squares and placing those between them for the easiest thawing. However, I haven't really had that much of a problem freezing them stacked directly on top of each other as long as I let them cool completely before packing them up to freeze.
These are one of my favorite recipes to gift to new parents!
Calories: 108kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 81mg | Potassium: 221mg | Fiber: 2g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 1.2mg | Calcium: 74mg | Iron: 0.9mg