Banana Pancakes

Banana Pancakes

gluten-free, 100% whole grain, dairy-free

2 medium overly ripe bananas, mashed
2 tbsp coconut oil, melted
2 tsp each lemon juice and vanilla
2 eggs
1 cup (95g) oat flour (gluten-free oat flour, if needed)
½ tsp each baking soda and salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
In a large bowl, combine the wet ingredients (bananas through eggs) and stir until well combined. In a medium bowl, mix together the remaining ingredients. Pour the dry ingredients over the wet and stir just until combined. There might still be some lumps. Let the mixture sit for 10 minutes. Meanwhile, heat a non-stick pan over medium-low heat. Spray it lightly with cooking spray or lightly butter it. Pour ¼ cups of batter onto the pan and cook for 3-4 minutes until bubbles start to form around the edges of the pancake. Flip it and cook for another 90 seconds or until golden brown on the bottom.

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