Banana Oat Pancakes
Wake up your mornings with a family-favorite: Banana Oat Pancakes! These pancakes are not just a delightful treat but also dairy and gluten-free, making them a wholesome choice for everyone at the breakfast table. Crafted with oat flour, they boast a creamy texture complemented by the natural sweetness of bananas.
Picture a leisurely Sunday morning where these fluffy pancakes steal the show. These pancakes, a labor of love, hold within them a comforting blend of nostalgia and homemade goodness.
They're not just pancakes; they're a celebration of mornings well spent. Topped with sliced bananas, toasted coconut flakes, and a drizzle of maple syrup, they invite you to savor every bite. Whether it's a weekend reward or a midweek pick-me-up, these pancakes are a delightful and healthy indulgence for the whole family.
Recipe
Serves: 12 muffins
Preparation Time: 5-10 minutes
Cook Time: 20 minutes
Total Time: 25-30 minutes
Diet: Dairy-free, gluten-free, (can be vegan)
Ingredients:
1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)
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
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Directions:
Combine the mashed bananas, coconut oil or butter, lemon juice, and honey or maple syrup in a small mixing bowl. Mix well. Add the eggs and beat until combined. If the mixture solidifies (like coconut oil tends to), gently warm it in short bursts in the microwave, stirring in between, until it melts again.
In a separate medium bowl, whisk together the oat flour, baking soda, salt, and spices. Create a well in the center of the dry ingredients and pour in the wet ingredients. Use a large spoon to stir gently until everything is just combined. Be careful not to overmix! Let the batter rest for 10 minutes. If needed, adjust the batter consistency by adding a touch of milk or water.
Preheat a heavy cast iron skillet, non-stick pan, or an electric griddle to 350 degrees Fahrenheit over medium-low heat. Lightly oil the surface with coconut oil, butter, or cooking spray (although some non-stick griddles might not require oil).
Once the surface is hot, pour ¼ cup of batter onto the pan. Cook the pancake for approximately 3 minutes until bubbles start forming around the edges. When the underside is lightly golden, carefully flip the pancake and cook for another 90 seconds or until both sides are golden brown. Adjust the heat as needed while cooking.
Serve the pancakes immediately or keep them warm in a 200 degree Fahrenheit oven until ready to enjoy.
Shona’s Cooking Essentials for this Recipe
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