Gluten-Free Banana Oat Pancakes
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
Instructions
- Whisk together the dry ingredients in a medium bowl.
- In another bowl, mix the wet ingredients including mashed bananas, melted butter, maple syrup, and lemon juice, then add eggs and whisk until blended.
- Combine the wet and dry ingredients, stirring until just moistened. Let the batter rest for 10 minutes.
- Heat a skillet over medium-low heat and lightly oil if necessary.
- Scoop ¼ cup of batter onto the skillet and cook until bubbles form and the underside is golden.
- Flip the pancake and cook until lightly golden on both sides.
- Repeat with the remaining batter, adjusting heat as necessary.
- Serve immediately or keep warm in the oven.
Nutrition Facts (estimated)
Servings
8 pancakes
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
300mg
Cholesterol
70mg
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