Thursday, September 24, 2020

Oatmeal Pancakes (gf,df,ef,sf)


 
These pancakes were enjoyed this past weekend
and I have to say that they are keepers!
The fixin's are all real ingredients,
and they couldn't be more allergy-friendly.
I added an egg, but that is totally optional,
if you're keen on keeping them vegan.
These pancakes lend themselves well to
adding in all sorts of extras.
Try:
blueberries
chocolate chips
cinnamon
nuts
 toasted coconut flakes
or whatever floats your boat!
 

The texture of these fantastic flapjacks is so different
than any other I've ever made, in a good way.
I think I'm just diggin' all things oatmeal lately.
Grateful to Dana at Minimalist Baker
for coming up with another winner.
No doubt my freezer will be amply supplied with these
so that I can enjoy them at a moment's notice.
 
 
 
Oatmeal Pancakes
 
1 medium banana
1 1/2 Tablespoon coconut oil
   1 1/2 Tablespoon maple syrup
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 C milk (plant-based or dairy)
1 egg (optional)
3/4 C oat flour
3/4 C gluten-free flour
1/4 C almond flour
 
Mash bananas in bowl.
Add wet and then dry ingredients, and mix well.
Drop onto cast iron skillet or griddle
(I use a 1/3 C measuring cup)
and cook on one side until bubbles form.
Flip pancakes and cook on remaining side 1 minute.
Makes 20 small pancakes.
Enjoy!
 

6 comments:

  1. They look good! I like freezing pancakes too. It's nice to just pop them in the toaster - no work at all. :)

    ReplyDelete
    Replies
    1. They are really delish! I'll be doing just that tomorrow morning! ;0D

      Delete
  2. Those look wonderfully yummy. Oat flour is such a wonderful addition to so many things. Now I'm hungry for pancakes. :)

    ReplyDelete
    Replies
    1. Yes, I could eat a few right now myself! ;0)

      Delete
  3. They look delicious. My husband makes something similar. Sometimes he'll toss in a few chocolate chips as a treat.

    ReplyDelete

Thanks for taking the time to leave your thoughts!