How To Make Gluten-Free Banana Oat Pancakes
Fill your belly up with our hearty oat pancakes! They’re gluten-free, and comes with sweet mashed bananas. Cook these up in just 30 minutes or less.
- 1¼cupbananas9.5 oz or about 3 small bananas, mashed
- 2tbspcoconut oilor butter, melted
- 1tbsplemon juiceabout 1 small lemon, juiced
- 1tsphoneyor maple syrup
- 1cupoat flour
- ½tspbaking soda
- ½tspground cinnamon
- ¼tspground nutmeg
In a small mixing bowl, stir together the mashed bananas, coconut oil, lemon juice and honey.
Beat in the eggs.
In a medium bowl, whisk together the oat flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Form a well in the center of the flour mix, then pour in the the mashed bananas mixture.
With a big spoon, stir just until the dry ingredients are thoroughly moistened.
Let the batter sit for 10 minutes.
Heat a heavy cast-iron skillet or non-stick pan over medium-low heat.
Lightly oil the surface with coconut oil, butter or cooking spray.
Once the surface of the pan is hot, pour ¼ cup of batter onto the pan.
Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges.
Once the underside of the pancake is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides.
Serve, and enjoy!
- Calories: 132.36kcal
- Fat: 5.76g
- Saturated Fat: 3.54g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.98g
- Polyunsaturated Fat: 0.73g
- Carbohydrates: 17.67g
- Fiber: 1.87g
- Sugar: 5.22g
- Protein: 3.66g
- Cholesterol: 39.99mg
- Sodium: 152.58mg
- Calcium: 16.88mg
- Potassium: 192.30mg
- Iron: 0.82mg
- Vitamin A: 18.28µg
- Vitamin C: 3.81mg
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