Recipe - Gluten Free Banana Oat Pancakes
Surprisingly with all the clean eating and cooking I do, I have neglected to attempt making over my favorite breakfast item, Pancakes! A couple months ago I decided to remedy that by attempting a Homemade Gluten Free Clean Eating Banana Oat Pancake Recipe. Whew, thats a mouth full!
(no pun intended) ;-)
What I created was nothing short of delicious, and then of course, it took me a couple months to attempt them again. Thankfully, I went to bed craving these last night so when I woke up this morning I was on a mission to recreate my previous recipe.
Sometimes this can be a challenge. I am, for lack of a better term, a mad scientist when it comes to recipe creation. I tend to get inspiration from cooking shows and recipes I see, then I make them my own. Which is fun, but also can end up with a lot of fails and wasted food, whoops! The second problem with being a mad scientist is 90% of the time I do create something edible, I do not write the recipe down, double whoops!
When I sat down to eat these, I was pleasantly surprise that my second attempt turned out just as tasty as my first, so this time I wrote it down and am now sharing the recipe with all of you!
Homemade pancakes seem like a lot of work when most pantry's have a box of remade mix readily available to pour and mix in an ingredient or two. But I promise homemade pancakes really are not that much more work and are well worth the little bit of added effort, especially when you know what you are feeding yourself and your family is clean and healthy! So here it is....
1 Ripe Banana
1 Cup Gluten Free Oats
1/2 Gluten Free Flour (I used Coconut Flour)
1 Cup Almond Milk (or your favorite type of milk)
1 Egg
2 Tsp Cinnamon
1 Tsp Baking Powder
1 Tsp Pure Vanilla Extract
2 Tsp Honey or Pure Maple Syrup (This is optional, I did not add it to my batter since I top mine with honey)
In a medium bowl mash up the banana.
Add oats, flour and milk. Stir until well mixed.
Add additional ingredients and continue to stir until well mixed.
The batter will be thicker and more dense then what you are used to with store bought pancake mixes. The desired consistency of the batter should be between cookie dough and cake batter. If batter is too thick (meaning more of a paste or cookie dough consistency) you can add more milk, I suggest doing this 1 Tbsp at a time until desired consistency is reached.
Spoon batter on a greased griddle over medium heat. Cook on each side for approximately 4 minutes.
Serve with your favorite topping and Enjoy!
