Sunday, November 25, 2012

Oatmeal Banana Pancakes

I am experimenting with some wheat free recipies.  Most will be gluten free as well, but what I am focusing on is reducing wheat consumption.  One thing I have learned is make sure all your ingredients are produced in a gluten/wheat free environment - you do not want cross contamination.  Check baking soda and baking power. 

This is an adaption from my Whole Wheat Banana Pancakes.  I tried using Oat flour instead.  The first one came out very flat, so I added xanthan gum and they turned out great.  One problem I came across is that the batter thickened up a bunch while cooking the pancakes.  Next time I will only use 2 cups of oat flour. 

The good news is that they turned out fantastic. 

Oatmeal Banana Pancakes

Adapted from
Serving Size:  1 pancake
Weight Watchers: 


  • 2 ½ cups Oat Flour (make sure it is not produced in a plant that contains wheat)
  • 2 tbsp xanthan gum
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
  • 2 large eggs, lightly beaten
  • 1 ¾ cups milk
  • 2 tablespoons unsalted butter, melted + butter for frying
  • 2 ripe bananas, mashed
  • 100% pure maple syrup for serving


  1. In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, and salt.
  2. Make a well (hole) in the center of the flour mixture and pour in the honey, eggs, milk, and 2 tablespoons of melted butter. Whisk together thoroughly, but do not over mix.
  3. Gently fold the mashed bananas into the batter with a spatula.
  4. Heat a griddle or sauté pan over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle. I used a 1/4 cup batter per pancake.
  5. When the pancakes have begun brown on the bottom, flip them over to cook the other side.
  6. Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!

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