My sister-in-law shared a recipe with me, one passed down from her teacher at Bauman College. I loved the fact that this recipe was first of all, gluten free and second of all, contained NO added sugar! Plus, they have a whopping 1/4 cup of flax seed meal! Not only are they sugar free, gluten free and dairy free, but they tasted so yummy! These pancakes also have a higher protein content than regular pancakes as they contain 2 eggs. Whole grains and protein, the perfect way to start the day
The original recipe called for a cup of almond flour. I didn’t have any so I quickly pulsed GF oats in the vitamix for a few seconds. I could have made a fluffy flour, but I wanted to keep a little texture from the oats. I think the substitution came out great! These pancakes where hearty and delicious! I’m sure when made with the almond flour they are much lighter.
Banana Oat Pancakes
1 large ripe banana, mashed
2 large eggs, beaten
1 tablespoon coconut oil, melted
2 tablespoons almond or soy milk
1/2 teaspoon apple cider vinegar
1 cup GF oats (pulsed in a food processor) or almond flour
1/4 cup ground flaxseed meal
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon sea salt
-Heat a skillet over medium heat.
-Combine the mashed banana, eggs, coconut oil, almond milk and apple cider vinegar in a large bowl. Whisk well, until fluffy.
-In a seperate bowl, mix together oat or almond flour, flax, cinnamon, baking soda and salt.
-Gently fold flour mixture into egg mixture. Stir until well combined.
-Lightly oil skillet with oil ( I used ~1 tablespoon of grapeseed oil). Pour batter onto skillet using a 1/4 cup scoop.
-Flip pancakes when bubbles surface and continue cooking on other side until golden brown.