These pancakes are naturally gluten-free (if using certified gluten-free oats) and packed with fiber. The oats provide complex carbohydrates for sustained energy, while the banana adds natural sweetness and moisture. Enjoy them topped with fresh berries, a dollop of yogurt, or a light drizzle of pure maple syrup for a nutritious breakfast that feels like a treat.
Ingredients:
2 cups oat flour (blend rolled oats in a blender until fine)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed
2 large eggs
1 cup milk of choice (almond, oat, or dairy)
1 tablespoon maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon melted coconut oil or olive oil (plus more for cooking)
Instructions:
In a large bowl, whisk together the oat flour, baking powder, cinnamon, and salt.
In a separate bowl, mash the banana thoroughly. Add the eggs, milk, maple syrup, vanilla, and oil. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be slightly thicker than traditional pancake batter.
Let the batter rest for 10 minutes. This allows the oat flour to absorb the liquid and results in fluffier pancakes.
Heat a non-stick pan or griddle over medium-low heat. Add a small amount of oil to coat the surface.
Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip and cook for another 1-2 minutes until golden brown and cooked through.
Transfer to a plate and repeat with remaining batter.