The Best Oat Flour Banana Pancakes for When You Need a Win

When I lived in Seattle, my roommate and I would love to enjoy a lazy Sunday morning, before grocery shopping, meal prep, laundry, studying and assignments took over the rest of the day. I’d often make pancakes and we’d eat them on our balcony with hot coffee, and a pop heavy playlist. 

Pancakes are still a favourite to whip up for a weekend brunch, and freeze well when you need a little midweek treat. This recipe is in high rotation because it’s GF, DF, whole foods based, and I’ve yet to come across someone who doesn’t like them! Give ‘em a go and tell me what you think! 

Recipe: 

• 2 ripe medium sized bananas

• 1 tbsp melted coconut oil  

• 1 tbsp honey 

• 1 tbsp vinegar

• ¼ c almond milk

• 2 eggs * 

• 1 cup oat flour**

• ½ tsp salt

• ½ tsp baking powder

• 1 tsp cinnamon 
  

1. In a large bowl, mash bananas and mix in coconut oil, honey and vinegar. Beat in eggs and milk (or water). 

2. In a medium bowl, mix flour, salt, baking powder and cinnamon.

3. Mix dry ingredients into wet ingredients until just moistened and let sit for 5-10 minutes. This allows the oat flour to soak up the liquid so the pancakes aren’t dry. 

4. Heat a griddle on medium high heat and pour about ¼ cup of batter onto it, let cook for 2-3 minutes, until the pancake has bubbles. Flip and cook for another minute or so.

Makes about 8 pancakes. 

* Make it vegan and substitute flax eggs for eggs. Chia seeds will change the pancake consistency will take a little longer to cook. 

** I grind rolled oats in my Nutribullet for a couple of minutes to make into flour. 

Like recipes? Check out this GF PB oatmeal chocolate chip cookie!