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

(Minimalist Baker)

 

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!