Oat Flour Pancakes
A spin on the classic stack! These golden brown pancakes use mashed bananas, oat flour, and almond milk for a gluten-free, dairy-free friendly breakfast.
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Ingredients
- 1 extra ripe medium banana, 6 to 7 inches long
- 3/4 cup unsweetened vanilla almond milk
- 1 large egg*, see note for vegan option
- 1 tablespoon vegetable oil
- 1 cup oat flour, spooned into cup** (about 120 grams)
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- Cooking spray
- Toppings of your choice (maple syrup, chocolate chips, yogurt, shredded coconut, sliced bananas, berries, whipped cream, cinnamon, nut butter, chopped nuts, or granola)
Instructions
- Preheat pancake griddle to 350ºF (recommended) or a large pan over medium heat.
- In a large bowl, add banana and use a fork to mash into a puree. Then, whisk in almond milk, egg, and oil until combined.
- Gently whisk in oat flour, sugar, and baking powder until it’s all incorporated.
- Spray griddle or pan with cooking spray, then use just slightly under a 1/4 cup to measure out the batter and pour pancakes over the hot griddle or pan. If pancakes don’t fit on one pan or griddle, work in batches.
- When cooking, wait until the batter begins to form small bubbles on top before flipping (about 3 minutes per side).
- Top pancakes with any desired toppings and enjoy warm.
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Notes
*To make this recipe vegan, swap a regular egg for flax egg. Combine 1 tablespoon of flax seeds + 3 tablespoon of water and let it thicken for 15 minutes before using. Note: this variation may lend less browning and a thicker batter. Add a splash of extra almond milk as needed.
**If you don’t have oat flour, make your own by pulsing rolled oats in a food processor until broken down into a super fine consistency. A heaping cup of rolled oats will yield 1 cup of oat flour.
Nutrition
Serving: 2pancakesCalories: 190kcalProtein: 5gFat: 7gSaturated Fat: 1gSodium: 290mgFiber: 3gSugar: 7g
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