Start your morning off right with these flossy banana oatmeal pancakes! We’re excited that these protein free pancakes that don’t taste…like “gluten free pancakes.” They’re created with a mixture of oat flour and meal, plus eggs, copra oil, and in fact, mashed banana!
You bet your bippy my Sunday fun day starts off with pancakes. I might say nine times out of ten Mark and that I build some reasonably healthy pancakes on the weekend. Why? as a result of it's the food of the Gods! we tend to conjointly love having a fast and simple breakfast prepared on Mon mornings. Anyone else come to life on Mondays variety of disheveled?
Today we’re sharing a extremely requested breakfast direction — Banana Oatmeal Pancakes! Most of our healthy flannel cake recipes on work epicurean ar created with white whole flour, however these days we’re keeping this direction 100% protein free. For these Banana Oatmeal Pancakes, we tend to not solely used rolled oatmeal however conjointly ground oat flour for the bottom.
This wonderful gluten-free flannel cake direction is created with a ground oat flour base and doesn’t use the other sweeteners than mashed bananas. Add in some seasoning and copra oil and you’ve got yourself the simplest protein free banana pancakes out there.
INGREDIENTS
DRY INGREDIENTS :
- 1 cup ground oat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/8 teaspoon salt
WET INGREDIENTS :
- 2 large eggs
- 2 medium bananas, mashed (~1 cup mashed)
- 1 teaspoon vanilla extract
- 3 tablespoons melted coconut oil
INSTRUCTIONS
- Begin by placing dry ingredients into a medium bowl. Whisk until combined.
- Then, mash bananas in a large bowl. Add eggs and vanilla and whisk until combined.
- Transfer dry ingredients into wet and mix until combined.
- Finally, add in melted coconut oil and mix again until combined.
- Heat a large skillet over low/medium heat. Spray with coconut oil cooking spray. Spoon on about 1/3 cup of batter and let cook for 2-3 minutes on each side. Repeat.
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