Gluten Free Banana Oat Pancakes

I’m an egg girl when it comes to breakfast. But every so often, on a lazy Sunday morning, pancakes start calling my name.

I’m also a pretty lazy cook. Which means that even the thought of pulling out oodles of ingredients from the pantry and making a mess that takes longer to clean up than the time I will have to enjoy the pancakes, leads me right back to my trusty, low mess, scrambled eggs. (No Bisquick mix in this house!)

But, all that changed when I came up with this recipe. Pancakes are back on the menu!

Not only does everything just go right into one bowl, these are ingredients that are always hanging out in my pantry. Plus, they are gluten free, have a good dose of healthy fats and some heart healthy fiber.

Need a quick breakfast or late morning snack? I like to pop two or three leftover pancakes in a toaster oven, slather with peanut butter and honey. Oh. So. Good!

As you can see from the peaches (did you notice?), I’ve been holding on to this recipe for quite a while. Now, with the days getting cooler and shorter it’s the perfect time for pancakes. We’ll just have to wait a few months for those peaches to be back!

Ok, now that you’re drooling onto your keyboard and you can’t wait for the weekend to start so you can whip up your very own batch, here is the recipe….

Banana Oatmeal Pancakes

Gluten Free Banana Oat Pancakes
Makes 10-12 pancakes

Ingredients

2 bananas (soft, almost brown)
2 large eggs
1/4 cup coconut milk (you could also use regular milk or other dairy alternative)
1 cup applesauce (the individual cups are perfect!)
1 tablespoon coconut palm sugar
2 cups gluten free old fashioned oats (Bob’s Red Mill is a good brand)
1 tablespoon baking powder
pinch of salt
coconut oil

Instructions

  1. In a medium mixing bowl mash the bananas with a fork
  2. Add the eggs, milk, applesauce, and sugar. Mix with a whisk or hand mixer until well combined.
  3. Now, add the oats, baking powder and pinch of salt. Mix again until everything is just combined. Don’t overmix!
  4. Melt a small scoop of coconut oil in pan. Once hot, add scoops of your pancake mix. The pan should be hot enough to make the batter sizzle a bit. When the pancakes start to bubble, flip them over. You want them to me golden brown on each side. Keep them warm in a preheated oven.
  5. Serve with real maple syrup, nuts, hemp seeds, or fresh fruit. Enjoy!

 

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2 Responses to Gluten Free Banana Oat Pancakes

  1. Karla Browne November 4, 2015 at 12:30 pm #

    Hi Tanya. Thanks so much for this recipe. I’m always looking for new ways to serve oatmeal, keep that cholesterol down. Got to get bananas, then I’m ready to go! Unless I substitute pumpkin?

    • Tanya McCausland
      Tanya McCausland November 4, 2015 at 1:56 pm #

      Karla,

      You’re welcome! Let me know how they turn out for you. Love the idea of subbing in pumpkin. Add some nutmeg and maybe even ginger? Oooh, yum!

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