I’ve been on a banana kick lately. Here is the latest feel good pancake recipe in my recipe box. Don’t be put off by the make your own oat flour portion, you just whirl it around in your food processor or blender for a second and voila’ you have flour.
- 3 small bananas (9.5 ounces), mashed
- 2 tablespoons coconut oil or butter, melted
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 teaspoon honey or maple syrup
- 2 eggs**
- 1 cup oat flour (1 cup oats processed in your food processor for about a minute-be sure these are GF oats. I suggest Bob’s Red Mill)
- 1/2 cup whole oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In a medium bowl, stir together the mashed bananas, coconut oil, lemon juice and maple syrup.
- Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.
- In a smaller bowl, whisk together the oat flour, whole oats, baking soda, salt and spices.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!
- Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.
- Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
- When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately, topped with cut up bananas and shredded/toasted coconut, or keep warm in a 200 degree Fahrenheit oven until ready to serve.
**To make Vegan, substitute your fave egg replacer such as flax in for the eggs.
Adapted from Cookie + Kate