Gluten-Free Banana Oat Pancakes

Name: Gluten-Free Banana Oat Pancakes
Total time: 25 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 cup oat flour*; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; Scant 1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces); 2 tablespoons melted unsalted butter or coconut oil, plus more for cooking; 2 tablespoons maple syrup; 1 tablespoon lemon juice; 2 eggs

These fluffy banana oat pancakes are a deliciously healthy, naturally sweetened breakfast for lazy mornings. The recipe is made with 100% oat flour instead of wheat flour, so it's gluten free, as well as dairy free. Recipe yields about 8 pancakes.

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Cookie and Kate — Cookie and Kate

Ingredients

8 servings

1 cup oat flour*
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Scant 1 ¼ cup mashed bananas (about 3 small bananas, mashed, or 9.5 ounces)
2 tablespoons melted unsalted butter or coconut oil, plus more for cooking
2 tablespoons maple syrup
1 tablespoon lemon juice
2 eggs

Steps

In a medium bowl, whisk together the oat flour, baking soda, salt, cinnamon and nutmeg.
In a small mixing bowl, stir together the mashed bananas, melted butter, maple syrup, and lemon juice. Add the eggs and whisk until blended. (If your butter or oil goes back to its solid state like mine did at this point, just warm the mixture for short 15-second bursts in the microwave, stirring between each, until it is melted again.)
Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix!
Let the batter rest for 10 minutes to give it time to thicken. If you’re using an electric griddle, heat it to 350 degrees Fahrenheit now. Otherwise, you can wait a few minutes before heating your skillet.
Warm a large skillet (stainless steel or nonstick) over medium-low heat. You’re ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with oil or butter, carefully wiping up excess with a paper towel (nonstick surfaces likely won’t require any oil).
Scoop ¼ cup batter onto the hot skillet, leaving a couple of inches around the pancake for expansion. Cook until small bubbles form on the surface of the pancake and the underside is golden, 2 to 3 minutes.
Flip the pancake, then cook until lightly golden on both sides, 1 to 2 more minutes. Repeat the process with the remaining batter, adding more butter and dialing down the heat if the pancakes turn dark on the outside before they’re cooked through on the inside.
Serve immediately or keep warm in a 200 degree Fahrenheit oven. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.