Banana Oatmeal Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.8
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 698.5 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 4.3 g
- Protein: 6.9 g
View full nutritional breakdown of Banana Oatmeal Pancakes calories by ingredient
Introduction
Gluten Free for your pleasure! Gluten Free for your pleasure!Number of Servings: 4
Ingredients
-
3 small bananas (9.5 ounces), mashed
2 tablespoons coconut oil or butter, melted
1 tablespoon lemon juice (about 1 small lemon, juiced)
1 teaspoon honey or maple syrup
2 eggs
1 cup oat flour*
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Tips
Top with fruit or nut butter for a finishing touch!
Directions
In a small-ish bowl, stir together the mashed bananas, coconut oil (or butter), lemon juice and honey (or maple syrup).
Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.
In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
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 or you’ll run the risk of getting tough pancakes!
Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.
Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Serving Size: Makes 8 4 inch pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user RAGEFOOTBALLGRL.
Beat in the eggs. If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 30 second bursts in the microwave, stirring between each, until it is melted again.
In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
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 or you’ll run the risk of getting tough pancakes!
Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.
Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with vegetable oil or cooking spray.
Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
Serving Size: Makes 8 4 inch pancakes
Number of Servings: 4
Recipe submitted by SparkPeople user RAGEFOOTBALLGRL.