There's nothing like warm pancakes on a Sunday morning. Pancakes were one my my favorite breakfast foods before I cut out gluten. Fortunately for me I've found many delicious gf pancake recipes online. This week I
decided to try a new recipe using oat flour and bananas for a twist on
traditional pancakes. They were great with maple syrup, but I would also recommend melting some peanut butter to drizzle over them too.
Ingredients:
- 2 large, ripe bananas (mashed)
- 2 cups oat flour
- 1 cup almond milk
- 2 eggs
- 1 tbsp cinnamon
- 1 tbsp vanilla extract
- 1 tsp baking powder
- 2 tbsp peanut butter (optional)
Directions:
1. In a mixing bowl, combine the bananas, eggs and vanilla.
2. In a separate bowl, mix the oat flour, cinnamon and baking powder until combined.
3. Pour the wet ingredients over the dry ingredients and add the milk to the batter
4. Stir batter until all ingredients are thoroughly mixed.
5. Over medium heat, spoon 3-4 in pancakes into a large skillet. Cook for 4-5 minutes on both sides or until golden brown.
6. Remove from heat. Serve with maple syrup or drizzle with peanut butter.
Yields 3-4 servings.
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