Description
These Gluten Free Almond Flour Banana Oat Pancakes will fuel you through the morning with energy sustaining almond flour, GF oats, naturally sweet banana and a kiss of vanilla and cinnamon.
Ingredients
Units
- 1 ripe banana
- 2 large eggs
- 1/2 cup whole milk or almond milk
- 1 teaspoon vanilla extract
- 1 1/4 cups almond flour
- 1/2 cup gluten free rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- pinch fine sea salt
- Butter, olive oil or coconut oil for greasing the pan
Instructions
- In large bowl, mash the banana with a wooden spoon until smooth.
- Add the eggs the, milk or almond milk and vanilla to the mashed banana and whisk together until smooth and well combined.
- In another bowl, combine the almond flour, oats, cinnamon, baking soda and a pinch of salt; whisk until well combined.
- Pour the dry ingredients in with the wet and whisk until smooth.
- Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Pour about 1/4 cup of batter onto the skillet. The batter is thick, so you may need to use the back of the measuring cup or a spatula to help encourage it to spread a bit more. Cook until bubbles start to appear on top and the edges look well cooked, it may take a few minutes.
- Flip the pancakes and cook until golden brown on underside, about 2-3 minutes.
- Add a bit more more butter or oil and repeat with the remaining batter.
- Top with whatever floats your boat! I like my Gluten Free Almond Flour Banana Oat Pancakes with almond butter, syrup and either blueberries or chocolate chips!
Notes
These Gluten Free Almond Flour Banana Oat Pancakes are a bit heftier than regular pancakes, so they may be thicker, take a bit longer to cook and brown more than regular pancakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: break
- Cuisine: Pancakes