Banana Pancakes (gluten-free, 100% whole grain, dairy-free)

By SpartyGreenMom

Ingredients

• Prep 10 min Cook 15 min Ready 25 min
• Yields 8-9 medium pancakes
• 3 small or 2 medium overly ripe bananas (270 grams / 9.5 ounces), mashed
• 2 tablespoons coconut oil or butter, melted
• 2 teaspoons lemon juice
• 2 teaspoons vanilla
• 2 eggs
• 1 cup (95g) oat flour (gluten-free oat flour, if needed)1
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Details

Servings 8
Preparation time 10mins
Cooking time 25mins
Adapted from texanerin.com

Preparation

Step 1

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 ¼ 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.

To make your own oat flour, grind quick or rolled oats in a coffee grinder or food processor until it resembles flour.