Excellent early morning! I’m sitting cross-legged on my hotel bed in San Antonio, beside a huge window ignoring the Tower of Americas. It’s so cloudy I can hardly see the top of it. The fog in my head is gradually raising as I drink on my cup of coffee, and I simply scraped the last littles my “100% natural, extremely premium” (what does that indicate?) immediate oatmeal off the sides of its non reusable cup with a plastic fork. It’s okay.
That oatmeal and these images of fluffy banana pancakes take me back to last Saturday, when I took my time making breakfast, with Cookie by my feet. Cookie likes bananas nearly as much as she likes cheese, did you understand that? I could not withstand making her twirl around on her back feet for bites of banana. In some cases I believe she left from the circus, that pet dog.
These banana pancakes are a bit more time consuming than the typical from-scratch pancakes, however my oh my, was my work rewarded on my lazy Saturday early morning. After making, photographing and fending the cakes from Cookie, I took a seat and moved the side of my grandma’s old fork through 3 layers of the most velvety, fluffy, incredible sweet pancakes I have actually ever tasted.
To my enjoyable surprise, I recognized that the pancakes acquired oatmeal’s velvety texture thanks to the oat flour, which the bananas contributed such a charming, natural sweet taste that they barely required any syrup. I topped my banana pancakes with sliced banana, toasted coconut flakes and a drizzle of maple syrup, however peanut butter or coconut butter would be a natural fit also.
So benefit yourself after a difficult week of deal with these banana pancakes while you drink on some newly brewed coffee from your own mug. You deserve it!
Gluten-Free Banana Oat Pancakes
- Preparation Time: 15 minutes
- Prepare Time: 10 minutes
- Overall Time: 25 minutes
- Yield: 8 pancakes 1 x
- Classification: Breakfast
- Technique: Stovetop
- Food: Gluten totally free
These fluffy banana oat pancakes are a pleasantly healthy, naturally sweetened breakfast for lazy early mornings. The dish is made with 100% oat flour rather of wheat flour, so it’s gluten totally free, along with dairy totally free. Dish yields about 8 pancakes.
- Little 1 1/4 cup mashed bananas (about 3 little bananas, mashed, or 9.5 ounces)
- 2 tablespoons coconut oil or butter, melted
- 1 tablespoon lemon juice (about 1 little lemon, juiced)
- 1 teaspoon honey or maple syrup
- 2 eggs
- 1 cup oat flour *
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In a little blending bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
- Beat in the eggs. (If your coconut oil returns to its strong state like mine did at this moment, simply warm the mix for brief 20 2nd bursts in the microwave, stirring in between each, up until it is melted once again.)
- In a medium bowl, blend together the oat flour, baking soda, salt and spices.
- Type a well in the center of the dry active ingredients and gather the damp active ingredients. With a huge spoon, stir simply up until the dry active ingredients are completely dampened. Do not overmix!
- Let the batter sit for 10 minutes. You might wish to thin out the batter a bit with a touch of milk or water.
- Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electrical frying pan to 350 degrees Fahrenheit. Gently oil the surface area with coconut oil, butter or cooking spray. (If you’re utilizing a non-stick electrical frying pan, you may not require any oil at all.)
- Once the surface area of the pan is hot enough that a drop of water sizzles on it, put 1/4 cup of batter onto the pan. Let the pancake cook for about 3 minutes, up until bubbles start to form around the edges of the cake.
- Once the underside of the pancake is gently golden, turn it with a spatula and cook for another 90 seconds approximately, up until golden brown on both sides. You might require to change the warm up or down at this moment.
- Serve the pancakes right away or keep warm in a 200 degree Fahrenheit oven.
Dish adjusted from King Arthur Flour Whole Grain Baking.
Gluten-free notes: These pancakes are gluten-free, so long as you utilized licensed gluten-free oat flour or licensed gluten-free old-fashioned oats.
* How to make your own oat flour: To make oat flour out of old-fashioned oats, just put one cup of oats into a food mill and procedure up until it is ground well.
Preparation suggestions: This entire grain batter is thicker than many, so it’s harder to evaluate when the pancakes are all set to turn. I discovered that it’s simpler to pass the timer: set it for for 3 minutes for the very first side, then turn and wait another 90 seconds for the opposite to complete. The time will differ depending upon your temperature level setting, however that has to do with the time it ought to consider pancakes that are completely prepared and golden on each side.
Freeze it: These pancakes freeze well. (I have actually never ever satisfied a pancake that does not.) Commenter Megan had all the best making the batter the night in the past, cooling it over night, and continuing with the dish the next early morning (include a splash of milk to thin out the batter).
Make it dairy totally free: Simply utilize coconut oil rather of butter.
Make it egg totally free: Change the eggs with flax eggs (I have actually heard this works well from other commenters, however have not had a possibility to attempt myself).
▸ Nutrition Info
The info revealed is a price quote supplied by an online nutrition calculator. It must not be thought about a replacement for an expert nutritional expert’s suggestions. See our complete nutrition disclosure here.
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