These banana deliciousness pancakes are super heavenly and have more fibre than the regular wheat flour pancakes. They are also gluten-free for those of you following a gluten-free diet. They are a regular in our house. I make the oat flour from scratch by processing about 1.5 cups of Old Fashioned oats until close to consistency of regular flour (or however close you can get it) and measuring out the cup of flour needed.
- 3 small or 2 medium overly ripe bananas, mashed
- 3 tablespoons coconut oil or butter, melted
- 2 teaspoons vanilla
- 2 eggs
- 1 pitted date
- 1 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 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 1/4 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.
- Continue with the remaining batter and serve the pancakes immediately.
- Cover and refrigerate any leftovers for up to 4 days.