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 www.100daysofrealfood.com
Serving Size: 1 pancake
- 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
- In a large bowl, whisk together the flour, xanthan gum, baking powder, baking soda, and salt.
- 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.
- Gently fold the mashed bananas into the batter with a spatula.
- 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.
- When the pancakes have begun brown on the bottom, flip them over to cook the other side.
- Serve with warm maple syrup and a side of fruit. And don’t forget to freeze the leftovers for another day!